Rivenin
Well-Known Member
- Joined
- Dec 13, 2010
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long story short. I have 2 kids and the normal 3 vessel brewing is becoming difficult to do while helping the wife watch the kids (1yo and 3yo) So i'm switching it up to a two vessel system (something like a Blichmann breweasy) and the brewday went just fine until i realized salts and PH Additions are going to be very different.
Also, i got a MW102 PH meter for xmas, so it changes my steps a bit more.
There are a few ways i was able to come up with to not mess with too much or add new steps. Let me know if i'm thinking incorrectly.
----- Option 1
1. Add correct (for me, 1.25qt/gal) strike water into my mash tun
2. Add salts, Mash in, test PH after a few mins and correct accordingly if needed.
3. Let rest 30 minutes to convert
4. Start recirculating with my pump for 30-60 more mins
5. Drain out to BK, add more salts if needed and start boiling.
----- Option 2
1. Use the breweasy style of brewing
1.5 mash in with half the water, wait 10 minutes and then start recirculating
2. Use BRU'n water or EZWater calculator and put 0 for sparge water and use all water in the mash area to calculate all salt / acid additions and PH predictions.
Only issues i can see with this is the buffering will be very different with the large volume of water and the calculations will be off by quite a bit. I know this will vary with the type of water usage, but is there a rule of thumb to shoot for?
I googled BIAB And PH predictions for a bit today and didn't get too far unfortunately, this is why i'm calling to you, oh knowledgeable brewing masters
Also, i got a MW102 PH meter for xmas, so it changes my steps a bit more.
There are a few ways i was able to come up with to not mess with too much or add new steps. Let me know if i'm thinking incorrectly.
----- Option 1
1. Add correct (for me, 1.25qt/gal) strike water into my mash tun
2. Add salts, Mash in, test PH after a few mins and correct accordingly if needed.
3. Let rest 30 minutes to convert
4. Start recirculating with my pump for 30-60 more mins
5. Drain out to BK, add more salts if needed and start boiling.
----- Option 2
1. Use the breweasy style of brewing
1.5 mash in with half the water, wait 10 minutes and then start recirculating
2. Use BRU'n water or EZWater calculator and put 0 for sparge water and use all water in the mash area to calculate all salt / acid additions and PH predictions.
Only issues i can see with this is the buffering will be very different with the large volume of water and the calculations will be off by quite a bit. I know this will vary with the type of water usage, but is there a rule of thumb to shoot for?
I googled BIAB And PH predictions for a bit today and didn't get too far unfortunately, this is why i'm calling to you, oh knowledgeable brewing masters