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Old 10-20-2012, 06:36 PM   #311
yso191
 
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Thank you Martin, that makes sense - I was chasing my tail.

If I may impose on you for another water related question: I intend to use Wyeast's yeast nutrient blend as recommended. Will that addition skew any of the water additions/calculations? Thanks,

Steve

 
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Old 10-20-2012, 06:54 PM   #312
jmf143
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Quote:
Originally Posted by yso191 View Post
Thank you Martin, that makes sense - I was chasing my tail.

If I may impose on you for another water related question: I intend to use Wyeast's yeast nutrient blend as recommended. Will that addition skew any of the water additions/calculations? Thanks,

Steve
It won't have any affect. Brew on!
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Old 10-25-2012, 03:23 PM   #313
RoadKing
 
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How would flaked corn / rice, effect ph? Would it have the same effect as a base malt or a different value altogether?
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Old 10-25-2012, 03:34 PM   #314
ajdelange
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As these are not roasted it is unlikely that their acid levels would be even as high as light kilned malt but they do have buffering capacity so it might turn out that some extra acid is needed. I don't think it would be much though.

 
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Old 10-30-2012, 08:24 AM   #315
loetz
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This looks like a great spreadsheet, but I keep getting ##### in the estimated mash pH cell. Do any of you have any idea what is going on?


This is a picture of the spreadsheet I'm using.

 
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Old 10-30-2012, 12:10 PM   #316
-TH-
 
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Quote:
Originally Posted by loetz View Post
This looks like a great spreadsheet, but I keep getting ##### in the estimated mash pH cell. Do any of you have any idea what is going on?


This is a picture of the spreadsheet I'm using.
It could be that your Arial font is a bit large for some reason. You could highlight the cell in question (F32) and change the font size from 20 down to something smaller.

If that's not it, then download a fresh copy of the spreadsheet. In fact, I would recommend doing this anyway because it looks like the cell that totals the weight of your grain got screwed up (11 kg should be 11.5 kg).

I entered all of your numbers into the latest version and I didn't have any problems.

Let me know if you still have issues...
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Old 10-30-2012, 06:16 PM   #317
loetz
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Thanks for the reply! I figured out what part of the problem was. I wrote .5 instead of ,5 in that crystal malt field.

BUT. Now with those same numbers I'm getting an estimated pH of 0,08. How is that possible? I'm wondering if my water report isn't very accurate. I'm going to go buy some water testing materials tomorrow morning.

 
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Old 10-30-2012, 06:27 PM   #318
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Can you change your excel to use decimals (periods) instead of commas? Maybe that's the problem. I don't know. When I enter your numbers this is what I get:

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Old 10-30-2012, 07:14 PM   #319
loetz
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Wow, good thought! You were right! I switched the region to America and now it works. Thanks!

 
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Old 01-04-2013, 04:04 AM   #320
andycr
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Love this tool, thanks so much for it!

Biscuit malt is also counted as a roasted/toasted malt, right? If so, how far off will the calculations be since it's such a lower L rating (25L) than something like roasted malt (500L)? I suppose it's in the same class as Munich (toasted malt) which has it's own row in the drop-down, but it's so much darker (8L vs around 25L).

Thanks!

 
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