Recent content by Firestorm159

So what your saying is I should test my ph every time prior to brewing and enter that into bru'n water because pH 7.5/ Total Dissolved Solids (TDS) Est, ppm 120 Electrical Conductivity, mmho/cm 0.20/ Cations / Anions, me/L / 1.7 1.7/ Sodium, Na 24/ Potassium, K 2 /Calcium, Ca 8.6/ Magnesium...

I was just wondering why there was a difference between ward labs ph and what my ph meter read

For many years I have been buying RO water to brew with but recently I've gotten tired of spending 12 on water and driving to lowes to buy it. So I purchased a carbon block water filter. After receiving it I sent a sample to ward laboratories. The report says that the ph is 7.5 but after testing...

I would just love to know how you would achieve an RA of over 100 and maintain everything else? I just don't understand how it is even possible.

Thanks. The more I read about water Chemistry the more confused I seem to get! O well My beer always taste good to me and everybody else so I must be doing something right. Cheers!

I hope that one day I can do more answering questions than I ask questions on this forum but for now I guess I'm mostly stuck with asking questions. I've been attempting to build my own water profiles with Bru'n water software for about six batches or so using RO water. Anyhow I have a couple...

It was 53.4% rye. I definitely didn't want any issues so I went ahead and used a pound of rice hulls and it drained really quick. When I drain my mash tun I don't shoot for any specific flow rate I just open it up and let it drain. For the most part I pretty much always hit my numbers so never...

I ended up using the boiled Munich profile witch is the same I use for my Dunkel. I used a pound of rice hulls and I didnt have any issues.

Brewing a Roggenbier tomorrow and I was wondering how to treat the water. Its basically a dunkel recipe that I am replacing the wheat for rye. Should I treat the water the same as if it were a dunkel?

Did you use a starter with any of them?

Well I brewed my yearly saison a couple days ago but decided to try Wyeast 3031 saison-brett blend instead of French saison I normally use. Well a little while ago I was reading about it and didn't catch it before but I read that it was not recommended that you make a yeast starter because it...

Thanks

Can anybody help me out with a water profile for a Dunkelweizen?

Well after reading everyone replies and reading some other posts I came up with 115.4c/0 mag/24.1s/149.5 sulfate/ 35.6 chloride/48.00 Bicarbonate. I'll add 4.9 gypsum, 1.2 baking soda, 3.7 calcium chloride. 5.5 mash ph. Hopefully it will turn out alright. Thanks for the help.

OK so I have another question, after I figure out how to treat my water when in the process do I add my additions?