Last Activity:03-28-2015 1:02 AM
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Posted in thread: Brix help on 07-30-2013 at 02:00 AM
I have a sample of cherry concentrate. 12 ounces at 68 brix. I am wanting to add this to a beer
for a sour, but don't want the brix or SG to get out of hand. Very vibrant cherry flavor so I
am not wor...
Posted in thread: A New Mash Chemistry and Brewing Water Calculator on 03-08-2013 at 04:06 PM
Yes this is an easy enough calculation to do and others have also requested that. I'll put this
on the top of my list. KaiThanks Kai!
Posted in thread: A New Mash Chemistry and Brewing Water Calculator on 03-08-2013 at 03:39 PM
This might be part of one of the spreadsheets/calculators out there and I am not seeing it.
What I am looking for is if my mash is at 5.8 pH and I want to get it to say 5.4 pH how much
acid am I going...
Posted in thread: Mash Water pH on 02-26-2013 at 09:00 PM
I may be wrong but what I thought the intent of the OP was how much acid to add to X amount of
wort/water/whatever at 5.8 pH to get down to 5.3 or wherever.I have the same question. Is there
Posted in thread: Possible lambic yeast? on 02-05-2013 at 03:26 PM
if you want a Lambic then pitch something that is cultured for it. ie: WLP Sour Mix or the
Wyeast Roselare blend or some ECY. Why mess with the unkown? You are going to have a lot of
time invested in ...
Posted in thread: Possible lambic yeast? on 02-05-2013 at 04:11 AM
I would be worried about Acetobacter more than anything. Are you looking to make a lambic
style? or just harvest yeast from your fermentation?
Posted in thread: Sulfate to Chloride Ratio for West Coast IPA Style on 01-29-2013 at 12:18 AM
Aaron, Thank you for the comments and confirmation of the predictions. It is good to have more
field results. You are the poster child of why the ratio needs to take a back seat to the total
Posted in thread: Sulfate to Chloride Ratio for West Coast IPA Style on 01-28-2013 at 07:10 PM
You won't be able to keep the Ca level low as your desire for SO4 increases. As Yooper
mentions, 50 ppm Ca is a minimum and there is little penalty for going higher. I'm going to
have to dispute the 1...
Posted in thread: Phosphoric Acid on 12-23-2012 at 07:13 PM
thanks for the replies. I use Martin's worksheet and plugged the % in as 88% and added the
required acid amounts. It undershot the pH a bit so I added more in increments until I hit 5.35
pH and called...
Posted in thread: Phosphoric Acid on 12-23-2012 at 03:17 AM
I have (had) been using Lactic acid to lower the pH on my mash but was getting some of the
lactic tang flavor associated with it since I have to use a ton to lower pH. I have a bottle of