Last Activity:12-09-2016 9:57 AM
Likes Given: 230
103 Likes on 88 Posts
Posted in thread: Conducting a pre mash PH check on 12-09-2016 at 02:58 AM
How's your calculus? a1 is the slope of the curve at pHdi. Draw the line tangent to the curve
at pHdi and extend it till it hits the axes (if you can). The change in mEq per unit change in
pH is a1.Th...
Posted in thread: Conducting a pre mash PH check on 12-08-2016 at 10:29 PM
Weyermann Pils measured pHDI = 5.483 after 25 minutes (the third digit to the right of the
decimal place is a consequence of he fact that several pH readings are averaged) at 45.4 °C.
Translating to r...
Posted in thread: Conducting a pre mash PH check on 12-08-2016 at 01:52 AM
There aren't really two approaches. You must include the buffering in calculating the amount of
acid required to reach a certain pH or to estimate what the pH of a mash will be. Suppose you
have a sma...
Posted in thread: Conducting a pre mash PH check on 12-06-2016 at 08:59 PM
AJ thank you for taking the time to provide your concise, detailed explanation and advice on
how malt DI pH values should be derived. I honestly never even thought about the buffering
capacity of the ...
Posted in thread: Crazy Attentuation on IIPA on 12-06-2016 at 05:17 PM
My guess is that a combination of low mash temperature and a low mash pH is the reason for
lower than anticipated attenuation. Either of the two will have an impact on the production of
Posted in thread: Conducting a pre mash PH check on 12-06-2016 at 05:07 PM
You have run into, what I believe to be, the source of nearly all the pH discrepancies in water
chemistry calculators, namely the DI pH of the recipe's grains.The acid content of different
Posted in thread: DampRid in Chest Freezer on 12-06-2016 at 05:01 PM
I have used unscented DampRid in my temperature controlled fermentation freezer for years now
and can vouch for it working perfectly to prevent mold. I buy the 4-pack of replacement pouches
to keep a ...
Posted in thread: A Brewing Water Chemistry Primer on 12-01-2016 at 06:54 PM
Unfortunately, a side effect seems to be that my mash pH (room temp) has been coming in around
0.15 - 0.20 below my target in bru'n water and I'm not sure what might be causing it. Look at
the DI pH o...
Posted in thread: Recirc eBIAB Kettle Return Options on 11-11-2016 at 09:55 PM
Interesting topic that got me thinking about adding a whirlpool arm to my Bayou Classic kettle
too. The threads of the ball valve, located at the bottom of my kettle, has 3/8 of an inch of
Posted in thread: Blichman Beer Gun on 11-11-2016 at 07:13 PM
I turn my Co2 pressure down to 5 psi when filling bottles using a beer gun. Any higher than
that and the beer just gushes into the bottle way too fast. The latest beers that I bottled
were carbonated ...