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We’ve been brewing for 3 years now and have learned so much from this website and from John Palmer’s books. My questions concern pH readings throughout the brewing process. Here are the pH readings for our most recent brew - a West Coast IPA. 20 minutes into the 60 minute mash - 5.3 30...

I just downloader the supporter's version of Bru'n'water 5.5. I'm using it on an older Mac running Excel. I enabled Macros. Set Calculation to automatic. I set no limit to the number of iterations. I worked in the suggested order. 1) Local water data (extremely soft water) 2) Sparge water...

We made a stupid mistake on our last brew: forgot to add whirl floc near the end of the boil. The plan is for two dry hops: one in the fermenter; the other when we transfer the beer to kegs. But to make matters worse, the yeast is "medium to low" flocculation. Other forum members say that the...

We're new to brewing (6 all-grain batches so far). We want to make sure we are understanding brewing efficiency. Our most recent batch was a single hop using 24 lbs of pale 2-row malt. So - is this correct? Theoretically, we should get 888 gravity points (24 * 37 PPG)? After mashing and...

We've got several 31 gallon beer recipes and we would like to scale them down for our setup - which produces about 11 gallons of fermentable wort. I've searched this site for information on scaling and learned that the hops schedule does not scale in a linear fashion. We know we can plug the...

I have a pH meter left over from wine-making days. For this next brew (our 3rd) we want to test the mash pH 20 minutes into the mash. (This is the time I'm seeing in several posts and Mr. Palmer's book.) My noobe question is: Do I just draw off some liquid from the bottom of the mash tun? I know...

We're about to do our 3rd brew: a clone of Russian River's Blind Pig IPA. After reading Mr. Palmer's chapter on water chemistry we checked our local water. Here are some of the results in PPM. Alkalinity 23 Calcium 4.2 Chloride 2.2 Hardness 18 Magnesium 1.8 Sodium 5.9 Sulfate 4.1 We would...

We're brewing our first beer soon. This first time we're using a kit to make sure we get the basics under control. The recipe is for an IPA with an initial gravity target of 1.063. Mr. Palmer's How to Brew book suggests we will need about 304 billion yeast cells for 5 gallons of fermentable...