Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Search Forums > Search Results

Showing results 1 to 25 of 500
Search took 0.06 seconds.
Search: Posts Made By: mabrungard
Forum: Brew Science Today, 01:51 AM
Replies: 3
Views: 63
Posted By mabrungard
Sorry about that, but the anion from some of the...

Sorry about that, but the anion from some of the acids are not added to the ion totals. So it appears that the balance goes out of kilter when adding acid. But there really isn't an imbalance. Just...
Forum: Brew Science Yesterday, 01:15 PM
Replies: 39
Views: 1,034
Posted By mabrungard
I see that you are using an ancient version of...

I see that you are using an ancient version of Bru'n Water. For the pH to have been reported as 5.1 in version 1.16 of the sheet, the Net Mash Acidity will be about 3.8 and your sheet shows 2.9. We...
Forum: Brew Science 08-27-2014, 08:18 PM
Replies: 39
Views: 1,034
Posted By mabrungard
Unfortunately, it appears that there is a...

Unfortunately, it appears that there is a substantial error in the application of the program. I'm not sure how one could create that much error without some sort of input error. With your parameters...
Forum: Brew Science 08-25-2014, 05:52 PM
Replies: 6
Views: 164
Posted By mabrungard
Those Ca and Mg values are reported "as CaCO3". ...

Those Ca and Mg values are reported "as CaCO3". The resulting ion concentrations seem to fall to about the following levels (ppm).

Ca 68
Mg 28
Na 4
SO4 16
Cl 11
HCO3 ...
Forum: Brew Science 08-24-2014, 05:31 PM
Replies: 18
Views: 684
Posted By mabrungard
Hmm? That Reaper's Mild recipe is one that I've...

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...
Forum: Brew Science 08-24-2014, 01:34 AM
Replies: 3
Views: 166
Posted By mabrungard
There is still substantial alkalinity that will...

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...
Forum: Brew Science 08-22-2014, 09:43 PM
Replies: 7
Views: 392
Posted By mabrungard
Taste? Hmm, not so much taste. However it does...

Taste? Hmm, not so much taste. However it does dry the palate and I feel that it tends to make the beer finish dryer. It's that dryness that enables the hopping and bittering to come through more...
Forum: All Grain & Partial Mash Brewing 08-22-2014, 01:04 AM
Replies: 32
Views: 1,294
Posted By mabrungard
Be aware that poor quality CaCl2 can have a bit...

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...
Forum: Brew Science 08-20-2014, 01:08 PM
Replies: 7
Views: 392
Posted By mabrungard
Both AJ and I advocate the inclusion of minor...

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...
Forum: Brew Science 08-19-2014, 12:14 AM
Replies: 6
Views: 204
Posted By mabrungard
Well if that sodium is in an ionic form, then its...

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...
Forum: Brew Science 08-17-2014, 07:45 PM
Replies: 10
Views: 503
Posted By mabrungard
Regardless of getting your RO water from a...

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...
Forum: Brew Science 08-17-2014, 02:49 PM
Replies: 6
Views: 262
Posted By mabrungard
I have to admit that I'm unfamiliar with using...

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...
Forum: Brew Science 08-11-2014, 10:01 PM
Replies: 5
Views: 438
Posted By mabrungard
I'm almost positive that there is a table or...

I'm almost positive that there is a table or graph in Malting and Brewing Science with that data. I'll try to look.
Forum: All Grain & Partial Mash Brewing 08-10-2014, 11:40 PM
Replies: 5
Views: 321
Posted By mabrungard
It is a decent idea. Rain contains no more...

It is a decent idea. Rain contains no more contaminants than the surface waters that are often used for drinking water sources. Groundwater might have a little less of these contaminants since the...
Forum: Brew Science 08-10-2014, 10:01 PM
Replies: 15
Views: 554
Posted By mabrungard
While Food-Grade acid should always be used in...

While Food-Grade acid should always be used in brewing, all forms of acid may not be readily available in that designation. As AJ mentioned, Technical Grade is NOT remotely suitable for brewing or...
Forum: Brew Science 08-10-2014, 09:51 PM
Replies: 11
Views: 384
Posted By mabrungard
I have clients whose water has a little too much...

I have clients whose water has a little too much iron, but it otherwise reasonably soft. They use a regular softener to remove the iron and the resulting water only has a very low sodium content....
Forum: All Grain & Partial Mash Brewing 08-09-2014, 07:13 PM
Replies: 6
Views: 385
Posted By mabrungard
When I MC'd the lecture on 'Debunking the...

When I MC'd the lecture on 'Debunking the Decoction' at the 2014 AHA conference, the presenter had a hefeweizen for sampling. That was the MOST clove-forward hefe I had ever tasted. It turned out...
Forum: Brew Science 08-09-2014, 02:04 AM
Replies: 25
Views: 1,216
Posted By mabrungard
Many of the brewers that I've interfaced with,...

Many of the brewers that I've interfaced with, have found that 5.4 to 5.5 is about the highest they like their mash pH to be for producing pleasing flavor. Possibly you are pushing that limit a bit...
Forum: Brew Science 08-07-2014, 12:45 PM
Replies: 24
Views: 1,125
Posted By mabrungard
My experience is that even though an acid rested...

My experience is that even though an acid rested grain mass can smell kind of rank at times, they often mature into a cleaner, lactic aroma when given enough time. This is due to the competition...
Forum: Brew Science 08-06-2014, 06:30 PM
Replies: 4
Views: 258
Posted By mabrungard
Hmm! I learned something today. Thanks.

Hmm! I learned something today. Thanks.
Forum: Brew Science 08-06-2014, 06:26 PM
Replies: 24
Views: 1,125
Posted By mabrungard
You are actually fortunate that the shop is out...

You are actually fortunate that the shop is out of acid malt. Using a liquid acid is much more accurate and reliable. Lactic and phosphoric acids are popular choices for brewing.
Forum: Brew Science 08-06-2014, 06:23 PM
Replies: 5
Views: 266
Posted By mabrungard
Ah, Munich water. Ideal for lime softening and...

Ah, Munich water. Ideal for lime softening and many breweries in Bavaria do use it.

In the case of the lime-softened water, the relative lack of calcium in the tap water is the limiting factor in...
Forum: All Grain & Partial Mash Brewing 08-06-2014, 01:55 AM
Replies: 4
Views: 358
Posted By mabrungard
You are sort of correct. However when there is a...

You are sort of correct. However when there is a lot of alkalinity in the water, it also means there is also a lot of other ions in the water that are likely to also affect taste and brewing...
Forum: Brew Science 08-06-2014, 01:47 AM
Replies: 5
Views: 272
Posted By mabrungard
It doesn't look too good for that water. The...

It doesn't look too good for that water. The mineralization is fairly high and the composition is not well suited for beer. This is one I would punt on. I recommend exploring a RO system to give you...
Forum: All Grain & Partial Mash Brewing 08-05-2014, 01:48 AM
Replies: 2
Views: 247
Posted By mabrungard
Bicarbonate (ppm) is equal to 1.22 times the...

Bicarbonate (ppm) is equal to 1.22 times the alkalinity (ppm as CaCO3). Of course, the pH conditions would have to be below about 7 for the condition above to be true. In the case of the mash, with...
Showing results 1 to 25 of 500

 
Forum Jump