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07-10-2014 1:30 PM

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  • Civil and Environmental Engineer with specialty in Water and Wastewater Treatment. Homebrewer since 1999. BJCP National Judge and AHA member.
  • Engineer
  • Martin Brungard
  • Foam Blowers of Indiana (FBI), AHA, BJCP
  • Male
  • Married
  • Carmel
  • IN


  • Posted in thread: Help with Water Report on 07-09-2014 at 06:01 PM
    Are there boulders floating in that water? That is hard stuff. The Mg level is pretty high and
    likely to affect beer flavor. The sulfate level is also quite high. That water might make a
    decent pale a...

  • Posted in thread: Hard, High Alkalinity Water on 07-07-2014 at 09:44 PM
    The Mg level was inferred from the difference between the total hardness (410 ppm as CaCO3) and
    the calcium hardness (246 ppm as CaCO3 which was calculated from the reported 98.6 ppm Ca
    content) That ...

  • Posted in thread: How does my water profile look for a Northern English Brown ALE? on 07-07-2014 at 09:36 PM
    Also - I could be wrong, but wouldn't it be super helpful to have a slider or something in
    Bru'n water where people can set a dilution rate of RO or DI water to their sparge - in case
    they'd prefer to...

  • Posted in thread: First stab at adjusting water on 07-07-2014 at 09:28 PM
    Just a real quick question about the pH meter. My instructions said to store it either 4.0
    buffer solution or bottled drinking water. I chose the latter. I'm wondering if one storage
    method is better ...

  • Posted in thread: Maximum Amount of Phosphoric acid on 07-06-2014 at 10:33 PM
    When treating your water check the ph. Is your water hard or soft? If using pale malts your ph
    should be below 6.8 for soft water and as low as 5.8 for hard water to realize a ph of 5.2 to
    5.3 in the ...

  • Posted in thread: New BIAB all grainer water questions on 07-06-2014 at 01:02 PM
    Other than the excessive alkalinity, that is a fine water for brewing. Acidification is an
    option for that water and will neutralize the alkalinity. However it is possible that the
    resulting acid anio...

  • Posted in thread: Bittering consistantly higher than calculated on 07-05-2014 at 02:45 PM
    My APA recipe included 1/2 lb each of C60 and munich 30. Shouldn't this help to balance my
    higher alkalinity and mash PH? As for the hops, I used about 4 oz of 8.4 aa centennial, most of
    it late addit...

  • Posted in thread: Question about Mash PH and late mash addition steeped grains. on 07-03-2014 at 06:27 PM
    As long as your mash pH is in order, you don't really need to worry about the pH in the boil
    kettle. Actually, kettle pH can be as critical to the final beer quality as mash pH. Since we
    are reserving...

  • Posted in thread: Ward results, Chesapeake VA. Your thoughts? on 07-03-2014 at 01:47 PM
    It's not terrible, but the sodium may be just a bit high for some styles. It appears that this
    water may have gone through an ion-exchange softener, but I'm not positive about that and the
    sodium may ...

  • Posted in thread: Does anyone pay much attention to the CL and So4 ratio in the EZ calc.? on 07-03-2014 at 01:23 PM
    AJ, You are not the first person that I have heard say this; Jamil said something to this
    extent during the Water podcasts, and Palmer, more or less, agreed. What I have not seen is
    more information o...

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    Foam Blowers of Indiana
Martin B Carmel, IN BJCP National Foam Blowers of Indiana (FBI) Brewing Water Information at: Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water