Last Activity:12-10-2013 1:19 PM
Likes Given: 18
118 Likes on 102 Posts
Posted in thread: Ward Labs Report Question on 12-10-2013 at 05:29 PM
The phosphorus test has very little value for assessing the suitability of water for brewing.
Posted in thread: Ward Labs Report Question on 12-10-2013 at 01:46 PM
The concept of residual alkalinity is a valid first guess at the suitability of a water for
brewing. At 181 ppm, this water's RA is very high for any brewing use. Even the darkest of
stouts would prob...
Posted in thread: LME vs. DME leftover mineral content? on 12-10-2013 at 01:30 PM
There shouldn't be a significant difference. Both are made with the extract producer's water
and any minerals they added to the water. The only difference is the post-mashing handling and
Posted in thread: Mash pH adjustment for an English Brown Ale on 12-07-2013 at 10:44 PM
Bru'n Water only uses Kai's grain data to formulate a correlation to the equivalents of acidity
created for various grains. The rest of the mash pH prediction is based on the empirical
results of myse...
Posted in thread: Would like to get some input from the water gurus, please. on 12-07-2013 at 09:52 PM
For each excess bicarbonate ion, there needs to be a hydrogen proton to neutralize it. To
simplify the presentation in Bru'n Water, that is shown as a negative bicarbonate
concentration. Sorry for not...
Posted in thread: How to measure aciduated malt? on 12-07-2013 at 04:33 PM
Where I'm struggling is this: If I want to use aciduated malt instead of actual acid, how do I
calculate an equivalent amount of aciduated malt?Snap out of it, Man! Acid malt is not the way
to do it :...
Posted in thread: Would like to get some input from the water gurus, please. on 12-07-2013 at 04:25 PM
A negative RA or alkalinity value is not a surprise. Even a Pils malt mash in distilled water
will need about 100 ppm of protons (aka: negative bicarbonate in Bru'n Water) to reduce its
normal mash pH...
Posted in thread: Neutralizing Bicarbonate with acid... on 12-07-2013 at 04:16 PM
Martin, I always say that the 138ppm of bicarb in my water is unreasonable, It's only
unreasonable if you don't neutralize it for brewing. As pointed out above, it can actually be
an asset when brewi...
Posted in thread: Please - Thoughts on my water? on 12-07-2013 at 02:24 PM
Sorry, that is a 'throw-away' water. The magnesium content is far too high for brewing use.
Boiling would take care of the excessive calcium and bicarbonate, but not Mg. If it wasn't for
that Mg, that...
Posted in thread: Thoughts on this water profile? on 12-07-2013 at 02:21 PM
For your extract brewing, the most important thing to control is alkalinity. You do need to
acidify the water prior to steeping so that you don't extract tannins from the steeped grains.
In addition, ...