Recent content by OZZ

It'll be fine Just leaving it as is. Nothing wrong with a long primary

Thanks! I've found a huge number of threads all discussing the discrepancies in the various calculators and believe I have a good game plan. Sounds like brun is the most accurate from people that have used them and taken measurements. Thanks again everyone for the input on this thread, my...

Thanks for the help, the view zoom definitely made brun water calc much more useable. It is quit a bit more complicated than EZ water calc, which isn't necessarily bad but I'm getting very different mash ph estimates from the two calculators and I'm not sure what I'm doing wrong. My guess is I'm...

I've used excel quite a bit but never had a xls file open and appear as this does. I'm sure I just need to use the view zoom feature. I'll look into it. Thanks! Anyone else have any thoughts about mash ph being kept above 5.4??

I've tried to use brun water but to be honest the font is so damn small and the boxes are stupid tiny so it irritates me to much to use it lol. Not sure if it's just my wide screen monitor or what but it's a royal pain to use

Interesting. Thanks for the input I'll keep it mind, of course there's a bunch of threads with people claiming they like their IPAs at 5.3 too so maybe I'll start a high and work my way lower if I'm not happy with the results. After all previous to this I wasn't adjusting mash ph at all and was...

Hmmm .... Maybe it's best to split the salt additions on low solute brew water then and not worry about it, it's easy to do and the difference between a mash PH of 5.27 and 5.32 (in this example anyway) I'm guessing is negligible

Thanks for the input everyone, so if calcium is the only ion I need to worry about not carrying over from the mash and I add all salts to my mash water, how do I know how much calcium is then left in the wort at end of boil to help with flocculation? For example, in EZ water calc, if I add 6...

Duplicate post

So I've been doing a ton of researching and reading, and been playing with the various water calculators and I believe I have a good handle on how to go about utilizing RO water, salts, and acid malt for brewing. One question that eludes me though. If I'm using say 8 gallons of strike water...

Thanks a million, you guys rock. I'll look to dropping the corn by a lbs and play with the numbers a bit more. What SRM is yours?

I think that article might have been the one that led me to creating this recipe! What SRM is yours? I'm curious because beer smith has the cutoff minimum for a Vienna lager at 10 SRM. that doesn't make sense to me when there's lots of references stating you can use all Vienna in a Vienna...

I have not used that much Vienna before, in fact, I've only ever used a few lbs of it in any given recipe. Maybe I should do a smash ale first? I've heard great things about Vienna smash and even Munich smash as well. I was trying to do something easy drinking but not quite as light as typical...

Hey guys, working on a house lager recipe and want to see what everyone thinks: 11 gal 16 lbs Vienna 3 lbs flaked maize 2 lbs Munich 10L 7 oz acid malt (for mash ph) 3 oz tettnang @ 60 2 oz Hersbrucker @ 15 1 pack 34/70 in 2 liter starter plus an additional 2 packs rehydrated...

Ding ding ding! I thank that right there is the cause of all my problems I've been having really weird metallic flavors that I started a thread on here: https://www.homebrewtalk.com/showthread.php?t=541228 I have been trying to eliminate the problem but it seems it's all over the place...