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Forum: Beginners Beer Brewing Forum Yesterday, 03:57 AM
Replies: 9
Views: 97
Posted By ajdelange
Yes! The critical measurement(s) are taken in the...

Yes! The critical measurement(s) are taken in the mash starting at perhaps 10 minutes after dough in and then at 5 minute intervals until the pH stabilized (it can take half an hour or more). Then...
Forum: Beginners Beer Brewing Forum Yesterday, 03:51 AM
Replies: 9
Views: 97
Posted By ajdelange
Depends on the beer. Many beers benefit from...

Depends on the beer. Many beers benefit from calcium. Others are brewed with very soft water (low in calcium and everything else). For some of them (Bohemian Pils) the lack of minerals is part of the...
Forum: General Techniques 06-18-2013, 11:25 PM
Replies: 18
Views: 453
Posted By ajdelange
Keep in mind that this is hop oil. It is not...

Keep in mind that this is hop oil. It is not bitter. The CO2 extracts include the bittering principle.
Forum: Brew Science 06-18-2013, 08:18 PM
Replies: 9
Views: 125
Posted By ajdelange
Yes, absolutely as you will only be able to...

Yes, absolutely as you will only be able to precipitate calcium to about 1 mVal and as much alkalinity precipitates as calcium. That's why I suggested pre supplementation of the calcium to the 5.5...
Forum: General Techniques 06-18-2013, 08:12 PM
Replies: 18
Views: 453
Posted By ajdelange
That's 0.16 mL - not 16 mL. I didn't put it into...

That's 0.16 mL - not 16 mL. I didn't put it into a beer but rather, as I recall, took it to my next club meeting and offered it to the ladies who used it as perfume.
Forum: Brew Science 06-18-2013, 05:26 PM
Replies: 9
Views: 125
Posted By ajdelange
We have 4 mVal of calcium hardness and 5.5 of...

We have 4 mVal of calcium hardness and 5.5 of alkalinity. That means you could probably drop 3 mVal of each leaving 2.5 alkalinity which is still higher than desired. To get down to 1 (50 ppm as...
Forum: General Techniques 06-18-2013, 05:06 PM
Replies: 18
Views: 453
Posted By ajdelange
Yes, you can extract the essential oils from hops...

Yes, you can extract the essential oils from hops by steam distillation just as you can from any other plant material. The apparatus is as pictured here:
http://www.pbase.com/agamid/image/132252629...
Forum: Beginners Beer Brewing Forum 06-18-2013, 04:23 PM
Replies: 9
Views: 97
Posted By ajdelange
Yes. See...

Yes. See http://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/.
Forum: Automated Brewing Forum 06-18-2013, 02:28 PM
Replies: 6
Views: 79
Posted By ajdelange
An SSR should not care about line frequency...

An SSR should not care about line frequency (unless you went up to high enough one where junction capacitance became an issue).
Forum: Brew Science 06-17-2013, 12:26 PM
Replies: 11
Views: 136
Posted By ajdelange
If you made your pilot water by adding salts to...

If you made your pilot water by adding salts to RO water we can, assuming the RO system was in good operating order, determine the ion profile of the resulting water.
Forum: Brew Science 06-16-2013, 01:57 PM
Replies: 11
Views: 136
Posted By ajdelange
All I can do with that is say put a lot of a...

All I can do with that is say put a lot of a chloride salt other than sodium chloride into RO water.





That water is already soft to the point that Martin wondered if it were softened. If it...
Forum: Automated Brewing Forum 06-16-2013, 01:37 PM
Replies: 6
Views: 79
Posted By ajdelange
Yes there are. If you use 50 Hz in a transformer...

Yes there are. If you use 50 Hz in a transformer designed for 60 Hz it will saturate as the cross section of the core is smaller (by 5/6) in a 60 Hz transformer. Overheating and damage to the...
Forum: Brew Science 06-15-2013, 07:34 PM
Replies: 11
Views: 136
Posted By ajdelange
What profile are you trying to hit? You hint at...

What profile are you trying to hit? You hint at what you want the calcium and sulfate to be but how about sodium, alkalinity, chloride, pH etc. I can work out salt/acid additions but I have to know...
Forum: All Grain & Partial Mash Brewing 06-15-2013, 05:48 PM
Replies: 17
Views: 633
Posted By ajdelange
I'm away from home base and so can't look at the...

I'm away from home base and so can't look at the books but it is Jean deClerck and I think the title is Textbook of Brewing. Brewers just refer to it as deClerck.

Try...
Forum: Brew Science 06-15-2013, 02:13 PM
Replies: 7
Views: 159
Posted By ajdelange
I'd be curious as to the pH of that water. If...

I'd be curious as to the pH of that water. If indeed the bicarbonate is 1 - 2 mg/L then the water would be a no go for brewing unless the bicarbonate were removed. Were this done with acid, there...
Forum: All Grain & Partial Mash Brewing 06-15-2013, 11:38 AM
Replies: 17
Views: 633
Posted By ajdelange
Yes. That is the basis for the Balling formula....

Yes. That is the basis for the Balling formula. He found that 2.065 grams of extract produced 1 gram alcohol, .11 grams of yeast biomass and 0.955 grams of CO2. The formula derives from that. See Vol...
Forum: Brew Science 06-14-2013, 04:22 PM
Replies: 12
Views: 136
Posted By ajdelange
In adding 2.5 mL 88% lactic to 3 gallons you'd be...

In adding 2.5 mL 88% lactic to 3 gallons you'd be adding 2.6 mVal which, added to water with no alkalinity, would render its alkalinity -2.6 mVal or -130 ppm as CaCO3. The calcium and magnesium...
Forum: All Grain & Partial Mash Brewing 06-14-2013, 04:06 PM
Replies: 17
Views: 633
Posted By ajdelange
You can indeed and the procedure is spelled out...

You can indeed and the procedure is spelled out in ASBC MOA Beer-4C. The relevant paragraph is

"To construct calibration curve, analyze a number of
samples of beer of the same type that cover the...
Forum: All Grain & Partial Mash Brewing 06-14-2013, 03:59 PM
Replies: 17
Views: 633
Posted By ajdelange
Large breweries, some small ones and even the...

Large breweries, some small ones and even the occasional home brewer use the ASBC's methods of analysis Beer-4A, European brewers use the similar MEBAK procedure. I don't know what they do in the UK....
Forum: Brew Science 06-14-2013, 03:44 PM
Replies: 12
Views: 136
Posted By ajdelange
You are obviously not entering the data correctly.

You are obviously not entering the data correctly.
Forum: Brew Science 06-14-2013, 03:37 PM
Replies: 10
Views: 179
Posted By ajdelange
That formula is correct if Alkalinity, Ca and Mg...

That formula is correct if Alkalinity, Ca and Mg are all in the same units but in a Ward Labs report they are not. Alkalinity is in ppm as CaCO3 and the metal ions are 'as the ion'. To use the...
Forum: Brew Science 06-14-2013, 03:27 PM
Replies: 12
Views: 136
Posted By ajdelange
Residual alkalinity is defined as RA =...

Residual alkalinity is defined as

RA = alkalinity - ([Ca++] + [Mg++]/2)/3.5

[Ca++] and [Mg++] are the concentrations of calcium ions and magnesium ions, respectively, in the same units as...
Forum: Brew Science 06-14-2013, 03:26 PM
Replies: 12
Views: 136
Posted By ajdelange
Residual alkalinity is defined as RA =...

Residual alkalinity is defined as

RA = alkalinity - ([Ca++] + [Mg++]/2)/3.5

[Ca++] and [Mg++] are the concentrations of calcium ions and magnesium ions, respectively, in the same units as...
Forum: Brew Science 06-14-2013, 03:14 PM
Replies: 639
Views: 146,869
Posted By ajdelange
Wheat beers are brewed with such a diversity of...

Wheat beers are brewed with such a diversity of water supplies that I'm sure this one would work. I always recommend starting with very soft water (about half of what the Primer recommends) and...
Forum: Brew Science 06-14-2013, 01:07 PM
Replies: 639
Views: 146,869
Posted By ajdelange
I don't see anything controversial in the...

I don't see anything controversial in the original statement. 0 sodium is fine for most beers. Sodium in small quantities doesn't lend any appreciable taste at all. As most of you know by now I brew...
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