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Fermenter!

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Apologies for those that have previously book marked the walkthroughs I did on Brungard's Bru'n Water free and subscriber edition spreadsheets. I recently rebuilt my Wordpress site and the links have changed. If you are not aware, there are significant feature differences between subscriber...

The scoresheets were mailed out early this week. The organizer had work get in the way a bit so things were delayed a few days.

http://accidentalis.com/archives/1516 TL:DR - Visual and measurable differences shown in tea and wort, manipulating mash alkalinity. Isolated mineralization by using pure RO and RO with just lactic to hit 5.4. Also - an accidental over acidification returned an unexpected result with a very...

heck yes.

+1

Saq's The Pious Westvleteren 12 Style Quad Clone - All-Grain Recipe Kit please!

Make sure that you replicate your water to grist ratio... that eliminates variations from water. Also - you don't mention what probe. I have seen a lot of value pH meters on sale lately and targeted to homebrewers. If you do a search here for pH meters, you will find some guidance on criteria...

To be fair, you and Janis are about the same size... I wonder where those horns ended up... they didn't make it back with me. Yeah for cheap plastic! Mark won his second Ninkasi and it was cool to see him and @AZ_IPA congratulate each other. Must be the @Soper bump.

@ajdelange - have been looking at this, http://www.canbar6.usask.ca/files/36_Evans.pdf, and wondering if there is a documented and standardized congress-like mash for measuring extract from a given mill setup. This would potentially give me extract and DI pH values that match my system. Why...

I can do that AJ... planning another 100% batch soon, this time twisted toward a Belgian Strong. Is that 100 g in 0.5 L distilled? That was the volume I used last time. I am still trying to figure out what the blend is here. Seems to be Munich, CaraRed and perhaps some CaraMunich? Really...

100% RedX mash with RO water should come in around 5.3 pH without adjustment, at 1.5 qt/pound. My DI test mash before I brewed put it right at 5.29 pH. I used the DI to calibrate to the 15L rating, as that is the only mechanism to adjust malt acidity (as far as I know) in Bru'n Water. There is...

I get good results with RedX closer to 15L in Bru'n Water.

Yeah, that makes sense. Set BWS to 0 sparge water volume. Even if the water is in two vessels, the circulation will blend the ion content. I would add it when the liquor is cold and then heat it up.

A good overview can be found here: https://sites.google.com/site/brunwater/water-knowledge That's fairly good water with manageable alkalinity. You will need to use a small amount of lactic or phosphoric acid for most of your recipes to get close to 5.4. Small amounts of Aciduated malt will...

Some of this is self evident, but worth repeating. http://accidentalis.com/archives/1283

Your estimate is for mash pH and doesn't account for the pH drop in the boil. Assuming a 60 minute boil, your final boil pH should be somewhere in the range of 5.1. You could account for that drop, and use EZWater to estimate the lactic acid addition to 4.5. So if we assume your actual wort pH...