Recent content by GUB

Luckily for you I did do a rye malt. Went through a little Rye PA/IPA fad so thought it would be good to know: Weyermann Rye: 6.00 pH.

Of course, but be warned - This is still amatuer hour!

Kai - I lighlty crushed the malt in a mortar and pestle of all things. The advice I received from this forum is that the consistency of the crush was not overly important. Someone even recommended using a coffee grinder. In other words, it was not the same consistency that I use in my brews...

Some five months later and I am ready to share my findings. This process has been great and one that I have learned a great deal from. Basically I took a bunch of my most commonly used grains and did single grain type mini-mash tests. 100g of lightly crushed grain were mixed in schott...

It is literally a handful of each type of grain and their crusher would eat that for breakfast, plus I wondered if it could be influenced by the residues in the crusher. It's no biggie.

Thanks for the advice. I plan on getting the grains next weekend and testing soon after so I'll put the results in here out of interest.

I am pretty happy with the techniques I am using - when I first started I was measuring at all sorts of temps but now I do as has been suggested over and over on this thread of waiting for 15 min before sampling then letting it reach room temp. My older measurements were all over the place but...

Hi everyone, long time lurker to this ez water post, first time posting. I was using EZ water 2.0 and found it was generally pretty good, however, as I didn't have a pH meter at the time I was assuming it was all ok (beers were coing out tasty!). I've have moved to EZ 3.0 and found that now I...