Recent content by AdjunctBrewer

The proper solutions to calibrate that meter are 6.86 pH, 4.0 pH and 9.18 pH. It looks like you're using a 4 pH and 7 pH. You'll also want to do the correct calibration sequence of 6.86 -> 4.0 -> 9.18. According to the instruction sheet you'll need to use all three solutions to get the...

Not sure about the orange puree... you might try using orange peel or orange extract flavoring instead, along with orange hops like Mandarina Bavaria. Otherwise it should make a nice milkshake style beer. There are recipes out there that will give some guidance...

That's what Yooper is saying, and I agree, but I was referring to and quoted 'Peebee':

I always thought this was the norm...

Why is it odd that an acid addition cancels an alkaline addition? If the appropriate ions are retained (by the calculator) (Ca, PO4, etc...) then does it matter? Though the additional Ca, etc.. might lower the pH further depending on how much you believe Kolbach. Same with the acid anion and...

AI should be required to give references.

How quick is "quickly sinks to the bottom"? How much of the flocc'd yeast cells do you get when you pour off the wort? There is and it's been explained but you skipped over it.

Decoctions are a fraud Things just aren't that precise in a mash. Are you biasing yourself into believing that because you put more work into the decocted beer that it is "less boring"?

How does one measure the detriment of oxygenating a volume of wort with active yeast. The rate and amount of oxygen uptake combined with the amount of remaining O2 could be had with an O2 meter. Is the uptake faster and intaked amount more with less remaining O2 in a smaller volume of wort...

What was the grist, mash schedule and yeast pitch rate? 1st gen yeast? Is that temp accurate? 74F?

Perhaps the pre-hopped worts are already damaged (oxidation/heat) to the point that adding those finings won't be of any help. Although one would think that gallotannins would already be a part of the lme/dme production process. The same with whirlfloc but probably not so much the ascorbic acid.

Generally the healthy cells will form a white (ish) layer in the trub. You can separate them by using a yeast washing procedure. Allowing the starter to ferment out and then washing the yeast might be more productive as do you really know the health of the flocculated cells. (i.e. they're not...

Can I improve the color and taste of my Coopers kit (Innkeepers Daughter Sparkling Ale) by adding Brewtan B and Ascorbic Acid? Probably will add ascorbic acid also at bottling. Might also try a Whirlfloc but not sure those are compatible with pre-hopped kits.

Looking at it again you're probably right but I've been doing the opposite for years and still making good beer. :drunk:

@sarandos25 - The "User Custom" water profile should not be set to the final mash water profile, instead it should be set to your base water profile (what you are starting with). The line "Mash Water Profile" in the Water Profile Adjustment tab should then read your desired mash water profile...