Yeah I had the Riwaka Pale Ale there. Frankly (this is my favorite brewery) it wasn't that expressive. At the time I was enthralled with Mary on draft....so that could have been clouding my judgment. Thanks for replying...just curious what another brewers experience was with it....considering...
From Bru-N-Water:
Magnesium is typically the secondary ion creating hardness in water. It accentuates flavor with a sour bitterness when present at low concentration, but it is astringent at high concentration. Magnesium is a yeast nutrient and an important co-factor for certain enzymes...
The reason I dose my acid at the beginning of the boil is for control.
I’ll mash out to 170...remove the grain...then hold at 170 until I’ve dosed...taken a measurement and either dose again if needed to hit desired ph or start to raise the temp to boil.
Doing it towards the end when I’ve got...
Is your system a home made system?
I made my single vessel system from scratch and used to get quite a temperature stratification due to the location of the probe which controlled the heating element. Any chance this could be going on?
Do you mind providing a detailed recipe and brew day process?
How your mashing...what kind of vessel, bag, heat source...
Where your fermenting...controlled temp...ambient...
I went and looked at my records...
I've brewed about 35 times with 1318 and got 75-80% attenuation at 152f mash temp. At a higher temp than that and it starts to creep into the 70-75% range.
I do too....that's the reason I switched to using a hydrometer for final gravity. But that doesn't solve her problem. 1.011 to 1.013 isn't as far off as 1.011 is to 1.020 or even 1.013 to 1.020. I think there is more to the problem than just the right calculator is what I'm saying.
From my experience, Terril's calculator was within a point or two of what was measured with a hydrometer and no where near that far off from what was expected. BUT she should get a hydrometer and check against the refractometer regardless.
If they both line up...then go back to process and...
Of course...samples should be as clear as possible. For a mash sample I'll stir the mash...wait a minute or two and take the clear wort from the top. For boil or after...I'll let the sediment settle in the bulb (takes seconds) and then gently put a drop on the refractometer. If it's still too...