Recent content by Hartwa

Lol...my well is 120' deep. It is agriculture.... The other question about my mash tun...it has hardly no dead space. In any case...i got this figured out. My pickling lime has turned to chalk. It does not go into solution at all. I did not know it could turn...it is probably 10 years old...

This is the 1 I got 5.3 ph on in actual vs. 5.5 predicted if I use roasted for the brown. But it turns the cell red so it thinks it is wrong. See attached

I downloaded a new copy and still get 5.67 if I remove the chalk addition. My ions balance without doing anything extra...whereas your attempt did not??? I am using 1.7 for the 2 row 60 for the crystal 65 for the brown 350 for the chocolate. The chocolate is the only one I am treating as...

The green stains are from the copper in the fixtures and a little copper around the pressure tank....everywhere else wirsbo.

I was going to get a neutralizer 24 years ago when we built the house but the plumber talked me out of it. We have wirsbo plumping throughout the house...no copper. Back then he said you are going to spend 1500 now to save some faucets that might fail 20 years from now....by the time they fail...

I going to see how this 2.5 gal batch turns out and go from there. Good point about the buffer solutions...they are 3 yes old but in sealed plastic bottles.

The recipe that I am using is my recipe. I have made this beer with my well water and it turned out awesome a few times. I liked it so much I have been trying to replicate it. Out of say 10 tries I would say...2 are awesome, 2 are ok and the rest I drank to get rid of but didn't enjoy. I...

Sure...when I remove the chalk addition out of brunwater. It drops the pH estimate from 5.9 to 5.8. I got 5.3 so Iam still 0.5 off.

The recipe i am following called for it so I still add some...the point of the test was i went way over on the ca(oh)2 to get my Brunwater estimate way high and realize my actual mash ph was normal.

I will get a new water report. I tried to get my pH to match by tweaking the report numbers to still not close to 5.3....Last night's small batch. The pH of my water is 5.8. We have some green staining on our shower units. Interesting enough...when wards sent me my results he had my water pH...

Thanks for the replies.. I replied earlier but it did not post? My water report is about 5 years old. It is well water and I only tested it once. I could not find the place on Bru'nwater where you select to exclude the roasted malt in the calculation. I did a quick mash tonight using mostly...

I have struggled with this for a while and am determined to figure it out. I use bru'n water and after adding my water profile, grain bill, and adjustments it says my ph should be 5.35. I consistently get 4.7 or so. I am using an Orion Ph meter that I calibrate with 4 and 7 buffer and then...

Thanks everyone...i think i might break my 10 gal brew day into two 5 gallon and experiment with the water a bit.

The previous poster mentioned it in another post....i just ordered some it will be here tomorrow. Maybe i mis read it. Hopefully mabrungard will clarify. Popped my yeast bag today....starter tomorrow night and hopefully brew sunday night

What about lactic acid? I have read that it is needed in a wit to give it the characteristic flavor. My water is already acidic and when i use bru'n water with my grain bill...i would need to add pickling lime to keep the ph above 5.2.