Recent content by esahlong

There is no easy way out. This product will not help to improve your beer. It is not made by NB it is made by a lab out of Iowa and marketed by NB. 1.) Send a sample of your water to Ward Labs to get tested and/or use RO/DI Water. 2.) Learn to use Bru N Water. 3.) Get a decent pH meter...

Here's a list of recommended meters: https://www.homebrewtalk.com/f128/best-ph-meter-my-needs-recommendations-515886/#post6690532 You can certainly use that meter but it may not last very long or give very precise readings.

Forget about pH5.2, buffers, phosphates, ingredient packets, etc.. Think acid pouch and salt pouch (no buffering salts, just normal water salts). Don't certain spreadsheets operate off of a lovibond principal? Here's your pH5.4 Lovibond 6 packet.... etc... I'm not saying it's...

You're right, those don't work very well. From a marketing, product development perspective, if one had an acid pouch and a salt pouch for the various lovibonds, it would certainly be useable especially with a spreadsheet and/or pH Meter.

You're right, they don't work and they don't work very well. My proposition is that if a liquid version was developed, one could include actual acid and eliminate some of the sodium. For example, using the Lovibond scheme, one would include an acid pouch and a salt pouch such that when...

I'm referring to a food grade magic buffer pouch that I can add to my mash to buffer it at the desired pH. One company has dry ones based on LoviBond. http://www.northernbrewer.com/shop/brewing/brewing-ingredients/salts-finings/water-treatment/accumash.html

Ahh yes, citric acid and lye. I kept searching for sulfuric/phosphoric which ends up with some pretty nasty stuff unless you're a plant. Makes me wonder why liquid buffers (a buffer pouch) haven't been developed/marketed.

Not a chemist but the pH5.2 threads have me curious if it's even possible to construct a dry food grade buffer to a specific pH within the recommended mash range 5.2-5.6? Are the necessary acids even able to be dried? Are they stable in such a state? (I know the theory of a one size fits...

The implication of your request is that some lager recipes are easier than others. They're all easy, none more difficult than any other. I could give you any number of recipes off the top of my head. Try one of Ken Lenard's: http://www.freewebs.com/kenlenard/recipes.htm While you're...

David Kidd = Needs a V8 Entre Manure Partners = Spur new products, hype them up, make 'em in China and sell 'em at a premium. Northern Brewer doesn't make negative reviews of their products public. When Chris Farley sold out (make no mistake about it, it's because of money) everything...

Martin commented that someone did make a solver for his spreadsheet. How much time/work was put in? I'm sure that person wasn't paid and just did it for fun. The problem with charging for something like this is that it's not an application. It's a spreadsheet with a bunch of formulas...

My guess is that if the tool were available you'd use it. A few minutes vs. a few seconds ... You would then be using the tool to enhance and tweak your profiles. What is BWS?

That makes absolutely no sense at all. Why wouldn't you be able to choose the salts and profiles and pH to target.

A lot of mis-understanding and mis-information here. A good automatic spreadsheet would target what the user enters and use that which the user selects. It would make it very easy to play-around with different target profiles and mash pHs. The different platform argument seems a little...

I agree, it would easily allow one to play around with the variables. (As opposed to manually "starting over" if you will.)