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I got a really wild idea this morning, one too wild to keep to myself. Estimating mash pH, an endeavour that receives more than a little attention here, is actually a simple task if one uses a model based on the chemistry of acids and bases. But, with few exceptions, the people who like to...

As some of you are already aware I have put together a spreadsheet (yes, another spreadsheet) which, while it can certainly be used for planning brews and is quite flexible, was actually developed to showcase a set of VBA functions which are potentially useful to people who want to put together...

I believe some of you spreadsheet and calculator authors are using what has come to be called the Riffe formula to estimate mash pH. This can be improved upon. A description of how to do this is in No. 66 at...

This is in response to a request for tips on how to titrate a malt sample and determine a, b and c from the titration data. The request was that this be a Sticky. I'm not sure that is justified as I doubt many will want to undertake malt titration. The procedure we are going to try to simplify...

The more I think about the 0 effective alkalinity method of pH control the more I like it to the point where I'd like to propose the following description of it as a Sticky. When adding acid to a mash to adjust its pH to a desired value, pHz, the amount of acid added is the sum of the acid...

The compressor for my walk-in went TU and when the replacement arrived the first thing I saw was a big sticker on it warning that it is filled with POE oil. That means I'll have to flush the lines when I install it (which is probably a good idea anyway after 15 years and I don't really know how...

Sodium bicarbonate is often used to absorb protons where a grist contains a lot of high kilned (acidic) malts. The question addressed here is "How alkaline is bicarbonate from sodium bicarbonate?" (in other words, how much acid can it neutralize). Well the molecular weight of a bicarbonate ion...

Those who remember the famous (or perhaps infamous) Nitrogen Bubble Debate may recall that at the time that thread was active I was measuring the N2 content in a stout but the keg ran dry and I had to tap a new one which I store with just 1 vol CO2. Several weeks later (under 25:75::CO2:N2) I...

The attached curve shows the charge on 1 mmol of lactic acid (as posted elswehere) and the effective normality of 88% lactic acid as a function of pH. This may be useful to those working with the Palmer book as while it has the curve for phosphoric it does not have the equivalent curve for...

This came to me the other day and has been in a couple of posts already but I think this insight is important enough to deserve its own thread if not Sticky status. Phosphoric acid appears to be flavor neutral because, after it has done its job of yielding up a proton, it is changed to...

I got one of those little Arduino Starter Kits a few days ago and before I knew it I had a functioning SRM meter in front of me. "Functioning" means that a breadboard reads the "SRM" of a neutral density filter reasonably accurately. The reason for the post is to ask whether you guys would have...

I want to try fuzzy control on my tuns. Does anyone know of an interface that 1)Plugs into USB and is, preferably powered by it 2)Has a couple of RTD inputs 3)Has a couple of TTL outputs 4)Has a Mac driver and, preferrably 5)Works with IGOR's VDT

This is another proposed sticky intended to relieve my typing burden as it is something that is mentioned quite a lot. The intent is not to convince you that you should or shouldn't rely on this ratio as a design parameter but rather to give you a little insight which may help you make an...

I am offering this thread as a Sticky based on a recent post in which a first time all grain brewer made many of the mistakes listed here. Most of these mistakes result from adherence to recommendations from old brewing references. In the last 5 years or so we have learned a lot about how to...

In another thread Matt wondered about the purity of things like pickling lime and sodium bicarbonate. That thread has been pulled far enough off topic that I thought it might be better to start a new thread here as this may generate some discussion. The general supposition is that as lime is...

We are all plagued with uncertainty concerning the amount of CaCl2 in those little 'prills' that we buy from the LHBS. Are they dihydrate (CaCl2.2H20 which is what I assumed for years) or 78 - 85% (as some flake products are specified to be) and what are the effects of storage exposed to humid...

This is for the guys (like me) that ask why, in these days of multiple cores in multiple processors doing everything in 64 bits, we are using approximate bicarbonate and carbonate calculations suitable for slide rules from the 1950's. It's not hard to calculate bicarbonate and carbonate quite...

As the publishers deadline for the new Water book neared it was realized that a better explanation was needed for the mechanisms that determine and can be used to control mash pH. The material that starts at around p82 resulted and, reading back over it, it does a darn good job. Nevertheless...

It's been noted that chalk is not as effective as it ought to be in increasing pH given the amount of carbonate it contains. Lot's of theories have been advanced as to why this is so. I believe I have the answer and I even have experimental confirmation of my theory but it will be some time...

For those of you who participated n the water poll and are interested in the results: They have, as the votes trickled in, been pretty consistent in indicating that about 2/3 of those who answered use R/O water. I was surprised by that result. If you want to see the detailed breakdown or if you...