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08-27-2014 5:27 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: Quick question on adjusting mash pH on 08-27-2014 at 08:18 PM
    That surprises me, because in my limited use of Bru'n Water, I've seen some poor estimates.
    E.g. here's my last beer -- Bru'n Water predicted 5.1 (!), actual was 5.5 (measured,
    calibrated). Way off. 8...

  • Posted in thread: Water Report for Eagan, MN on 08-25-2014 at 05:52 PM
    Those Ca and Mg values are reported "as CaCO3". The resulting ion concentrations seem to fall
    to about the following levels (ppm).Ca 68Mg 28Na 4SO4 16Cl 11HCO3 329Don't think of ever adding
    any magnes...

  • Posted in thread: Bru'n Water predicted 5.41, I ended up at 5.13. What did I do??? on 08-24-2014 at 05:31 PM
    Hmm? That Reaper's Mild recipe is one that I've brewed before and it is one of the most acidic
    grists I've experienced. It is one of the data points that ultimately helped calibrate the pH
    prediction ...

  • Posted in thread: Just got my Wards Report What next?? on 08-24-2014 at 01:34 AM
    There is still substantial alkalinity that will require neutralization for all pale beer
    brewing and there should be neutralization for all sparging water. Learning to use acid will
    enable you to make...

  • Posted in thread: Calcium chloride vs NaCl for flavor contribution on 08-22-2014 at 09:43 PM
    Thanks everyone. Mabrungard - does sulphate provide a flavor contribution? If so, could you
    describe it? I know of the sulphate to chloride ratio debate (i.e.: the effects on maltiness vs
    hop characte...

  • Posted in thread: Salty taste on 08-22-2014 at 01:04 AM
    Be aware that poor quality CaCl2 can have a bit of NaCl in it. That might be a contributor to
    saltiness. However, if the CaCl2 was dosed at modest rates, the sodium content in the wort
    should still ha...

  • Posted in thread: Calcium chloride vs NaCl for flavor contribution on 08-20-2014 at 01:08 PM
    Both AJ and I advocate the inclusion of minor flavor ion content to make beer taste better.
    Ion-free water does not create the most pleasing beer flavor. AJ is a fan of chloride and foe
    of sulfate. I ...

  • Posted in thread: My ingredient contains sodium; did I calculate this correctly? on 08-19-2014 at 12:14 AM
    Well if that sodium is in an ionic form, then its possible that the sodium content could get
    that high. When we were evaluating sodium levels for the Water book, the main concern with high
    sodium is i...

  • Posted in thread: RO water sources on 08-17-2014 at 07:45 PM
    Regardless of getting your RO water from a machine at the store or out of your own machine,
    every RO user should have their own Total Dissolved Solids (TDS) meter to enable the checking
    and verificati...

  • Posted in thread: Diluted chlorine + vinegar = safe no-rinse sanitizer? on 08-17-2014 at 02:49 PM
    I have to admit that I'm unfamiliar with using this combination of chemicals as a no-rinse
    sanitizer. However, I am familiar with using a combination of hydrogen peroxide and vinegar to
    create peracet...

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