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Search: Posts Made By: mabrungard
Forum: Brew Science Today, 02:23 AM
Replies: 5
Views: 108
Posted By mabrungard
+1 for the mash pH more typically rising very...

+1 for the mash pH more typically rising very slightly during the course of the mashing period. I typically observe a few hundredths rise in pH.
Forum: All Grain & Partial Mash Brewing 07-26-2014, 02:20 AM
Replies: 23
Views: 654
Posted By mabrungard
That does not look like that bad of a water for...

That does not look like that bad of a water for brewing. As mentioned, the alkalinity is a bit high, but easily neutralized with acid. The rest of the content is relatively low. The only other thing...
Forum: Brew Science 07-25-2014, 08:25 PM
Replies: 9
Views: 188
Posted By mabrungard
My experience is that those flaked or crushed...

My experience is that those flaked or crushed grains or adjuncts can be considered base malts. They don't typically have increased acidity and they are often only a small percentage of the grist and...
Forum: Brew Science 07-25-2014, 08:20 PM
Replies: 7
Views: 141
Posted By mabrungard
Adding the roast grain at the end of the mash...

Adding the roast grain at the end of the mash does help keep the mash pH from falling too low when your mashing water doesn't have enough alkalinity. However, your water has plenty of alkalinity and...
Forum: All Grain & Partial Mash Brewing 07-25-2014, 12:53 PM
Replies: 4
Views: 172
Posted By mabrungard
4.2 is really hard to believe if that measurement...

4.2 is really hard to believe if that measurement was performed on a room-temperature sample with a calibrated pH meter. It would take quite a bit of screw-ups to get the pH that low. I've produced a...
Forum: Brew Science 07-24-2014, 10:15 PM
Replies: 14
Views: 427
Posted By mabrungard
I've owned 2 of those Hanna Checker units. They...

I've owned 2 of those Hanna Checker units. They are better than nothing, but they don't last too long. Since I moved to a Milwaukee MW-101, I haven't been sorry for the upgrade. The MW is a notably...
Forum: Brew Science 07-24-2014, 10:11 PM
Replies: 2
Views: 86
Posted By mabrungard
Those values suggest that the water has modest...

Those values suggest that the water has modest mineralization and may be a decent starting point for brewing. If you assume that most of the hardness is due to calcium content, you may be able to...
Forum: Brew Science 07-23-2014, 01:29 PM
Replies: 2
Views: 219
Posted By mabrungard
Yeast activity does further reduce the pH of...

Yeast activity does further reduce the pH of beer. In some respects, the final beer pH is relatively independent of the wort pH. The yeast species has a stronger influence on how low the beer pH is.
Forum: Brew Science 07-23-2014, 01:27 PM
Replies: 6
Views: 199
Posted By mabrungard
Calcium and magnesium are provided by the malt...

Calcium and magnesium are provided by the malt when producing a mostly malt wort. There is no need to add either calcium or magnesium to the brewing water in the interest of yeast health or...
Forum: Brew Science 07-23-2014, 12:52 PM
Replies: 9
Views: 234
Posted By mabrungard
I am leery of all-in-one pH meters since I feel...

I am leery of all-in-one pH meters since I feel that there are compromises made in the design and materials used in those units. I prefer a unit with a separate (and replaceable) pH probe that plugs...
Forum: All Grain & Partial Mash Brewing 07-22-2014, 12:35 PM
Replies: 8
Views: 365
Posted By mabrungard
Unless the OP brews with water that has very...

Unless the OP brews with water that has very little mineralization or uses RO water, the Primer is useless. The Primer requires that a brewer start with water with very low mineralization.

As...
Forum: All Grain & Partial Mash Brewing 07-22-2014, 12:30 PM
Replies: 13
Views: 380
Posted By mabrungard
Well! I guess that is why they call it the Salt...

Well! I guess that is why they call it the Salt River. It must flow through some rock salt formations. That water is pretty salty with high sodium, chloride, and somewhat high sulfate. It would make...
Forum: All Grain & Partial Mash Brewing 07-21-2014, 08:40 PM
Replies: 13
Views: 380
Posted By mabrungard
Unfortunately, that report is useless for...

Unfortunately, that report is useless for brewing. You will need to call the utility's water quality lab and ask for their Secondary Parameters or send a sample to a lab.
Forum: All Grain & Partial Mash Brewing 07-17-2014, 12:41 PM
Replies: 10
Views: 519
Posted By mabrungard
The only filter that does anything for brewing...

The only filter that does anything for brewing water is an activated carbon filter. If you run the water through one of those at a slow enough rate, it can remove chlorine and chloramine. For the...
Forum: All Grain & Partial Mash Brewing 07-17-2014, 12:32 PM
Replies: 7
Views: 337
Posted By mabrungard
Testing the source water for pH will NOT tell you...

Testing the source water for pH will NOT tell you anything. However if you test for alkalinity, that could help figure out if you really need to acidify that water to brew that beer.
Forum: All Grain & Partial Mash Brewing 07-16-2014, 04:53 PM
Replies: 7
Views: 337
Posted By mabrungard
If your Sparta water contains much alkalinity,...

If your Sparta water contains much alkalinity, I'm hoping that you acidified the mashing and sparging water prior to use. You may have extracted tannins due to the alkalinity and resulting high pH....
Forum: All Grain & Partial Mash Brewing 07-16-2014, 04:49 PM
Replies: 23
Views: 654
Posted By mabrungard
My understanding is that silica is a respiratory...

My understanding is that silica is a respiratory hazard. I don't think its a problem to drink since there is no limit or standard for silica or silicate in drinking water. If you routinely evaporate...
Forum: Brew Science 07-15-2014, 12:56 PM
Replies: 4
Views: 271
Posted By mabrungard
Only a few beer styles benefit from protein rests...

Only a few beer styles benefit from protein rests since most malts are well converted already. In fact, those minor additions of unmalted grains are to leave your wort with a minor beta glucan and...
Forum: All Grain & Partial Mash Brewing 07-14-2014, 05:49 PM
Replies: 23
Views: 654
Posted By mabrungard
TDS meters are cheap and durable. If you buy RO...

TDS meters are cheap and durable. If you buy RO water, you should have one or you could be getting short changed in water quality. It's happened to many before you.
Forum: All Grain & Partial Mash Brewing 07-14-2014, 12:53 PM
Replies: 23
Views: 654
Posted By mabrungard
The most important question is: Where is the RO...

The most important question is: Where is the RO water coming from and have you tested it's quality with a TDS meter? If you haven't verified that your RO source is actually producing a very low TDS...
Forum: All Grain & Partial Mash Brewing 07-13-2014, 09:14 PM
Replies: 10
Views: 417
Posted By mabrungard
You can read a summary of the differences between...

You can read a summary of the differences between pH and alkalinity in an article posted on the Bru'n Water facebook page. That should help illustrate why they are definitely NOT the same thing.
...
Forum: All Grain & Partial Mash Brewing 07-13-2014, 08:52 PM
Replies: 12
Views: 531
Posted By mabrungard
For sure, mash pH has an important effect on...

For sure, mash pH has an important effect on color extraction. Low pH does reduce color and roast flavor extraction, so that is a likely culprit. Adjusting mash water chemistry to keep the pH in the...
Forum: All Grain & Partial Mash Brewing 07-13-2014, 08:44 PM
Replies: 10
Views: 240
Posted By mabrungard
Bottled water is a meaningless statement when it...

Bottled water is a meaningless statement when it comes to chemistry. In the case of ANY water, knowing its content is critical to knowing if and what treatment is desirable. Of course, the treatment...
Forum: All Grain & Partial Mash Brewing 07-13-2014, 08:35 PM
Replies: 18
Views: 603
Posted By mabrungard
I'm hoping that your 2% addition is based on an...

I'm hoping that your 2% addition is based on an appropriate evaluation of the water and the grist. With regard to any advantage of acid malt, I'm not sure that it's more natural, since most liquid...
Forum: Brew Science 07-13-2014, 08:11 PM
Replies: 11
Views: 324
Posted By mabrungard
As mentioned above, very hard and alkaline water....

As mentioned above, very hard and alkaline water. It is usable, but there are going to be styles where that water is not going to produce ideal results. Dilution with RO or distilled water may be...
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