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After thinking about it, you are right. I'll look into wiring it directly into the refrigerator, keeping the freezer portion running normally. Thanks!

This is a refrigerator/freezer combo (a regular standup refrigerator). With the temp controller, the freezer would essentially be a waste. So, being able to bypass the temp controller to use the thermostats that are built into the refrigerator would be ideal during times when I'm not fermenting.

Did anyone use, or think of using a 3-position rocker switch in order to bypass the temp controller? I have a spare refrigerator that I'd like to use as a fermentation chamber when I'm fermenting, but I'd also like to use it as a regular refrigerator when I'm not. Instead of unplugging things...

Thank you both for the help once again. I will consider using phosphoric acid for my next batch. In fact, i'll probably just dillute it a little more and add more salts. However, I used lactic acid in the batch I just brewed yesterday. I'm trying to keep this as simple as possible, while...

Kai, Thank you for your response! I updated my spreadsheet. This leads me to another question.... Using your 1.8 mg/l, I figured out that the total lactate ppm from my mash and my sparge (total water) is 198. Is the lactate boiled off during the boil? If not, would the entirety (or most of...

Martin, Thank you so much for your response! Your posts in this thread and throughout the forums has taught me so much! Your willingness to help does not go unappreciated!

Martin, My lactate should be well under 200ppm, so I think I am safe. However, in regards to the calculation of -bicarb in Bru'n, is that for the mash or both the mash and the sparge? I believe I know how to calculate the total -bicarb/lactate (as shown in my earlier post), do you think that is...

If that is the calculation, it's definately good to know... I'll have to add that to a separate sheet on Bru'n to see where my lactic acid limit should be. Do you know if that amount would be the maximum total amount added to the total water (not including boil off, trub, etc...)? Or, would it...

Thank you to all of you for your helpful replies! Does the –bicarb level include the –bicarb level added to the sparge water? If not, and I use the –bicarb listed on the mash adjustment sheet to calculate the total: Not Diluted: Mash –bicarb = -76.4 (1.8mL) lactic acid Sparge –bicarb =...

If you can't find one (like I couldn't for my area), order a Beer Test Kit from Ward Labs. I ordered mine a couple of weeks ago, got the package two days later, sent back the bottle filled with water, and received a report via email a week later. Not a bad deal for $36.00 (includes shipping both...

Hi guys, I'm working on learning as much about mash water chemistry as I can before I dive into creating a water profile for my next batch. I seem to be getting differing opinions on acids vs. salts. In my case, for the IPA I'm going to be brewing, I have less minerals in my base water...

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