Recent content by Inhiding

I have a sample of cherry concentrate. 12 ounces at 68 brix. I am wanting to add this to a beer for a sour, but don't want the brix or SG to get out of hand. Very vibrant cherry flavor so I am not worried about using too little. I want to control the amount of sugars so I am targeting about...

Thanks Kai!

This might be part of one of the spreadsheets/calculators out there and I am not seeing it. What I am looking for is if my mash is at 5.8 pH and I want to get it to say 5.4 pH how much acid am I going to use. Surely this has to be an easy calculation. I have checked out brewers friend and it...

I may be wrong but what I thought the intent of the OP was how much acid to add to X amount of wort/water/whatever at 5.8 pH to get down to 5.3 or wherever. I have the same question. Is there a calculator or equation to tell one how much acid to add to lower pH a certain amount of points?

if you want a Lambic then pitch something that is cultured for it. ie: WLP Sour Mix or the Wyeast Roselare blend or some ECY. Why mess with the unkown? You are going to have a lot of time invested in the beer, so why leave it up to chance?

I would be worried about Acetobacter more than anything. Are you looking to make a lambic style? or just harvest yeast from your fermentation?

Thanks for the reply, I have adjusted the SO4 and CL levels. Here is where I am at: Calcium 169 Magnesium 16 Sodium 12 Sulfate 300 Chloride 60 Bicarbonate 142 Cations 10.3 Anions 10.3 Total Hardness 488 Alkalinity 188 RA -12 SO4/Cl Ratio 4.9 I...

So Martin, I use your brewsheet for our brewery, Cambria Beer Company (we have emailed regarding lime softening vs RO dilution for cutting Mg levels), and I find that your "predictions" with regard to pH is dead on. If the spreadsheet says 5.3 I find that we hit 5.32 to 5.28. My beers are...

thanks for the replies. I use Martin's worksheet and plugged the % in as 88% and added the required acid amounts. It undershot the pH a bit so I added more in increments until I hit 5.35 pH and called it good. I am 5.3 into the boil kettle. When I used a hydro it lifted the hydro right out...

I have (had) been using Lactic acid to lower the pH on my mash but was getting some of the lactic tang flavor associated with it since I have to use a ton to lower pH. I have a bottle of Phosphoric Acid 25% (v/v) (1 + 3) Aqueous Solution, 250 mL of Phosphoric Acid, ACS I use the Bru'n...

A more succinct way of phrasing my post! :mug: but yes, mash with the RO and sparge with the tap. In my mind i think it would work the same but wanted to be clear.

1.5 barrel brewer here, and the plan is to use 50% RO to get the Mg level from 40 to 20 and see if that improves the flavor, or rather gets rid of the harsh bitterness that Mg might be contributing. With our current setup our water comes in through a tankless water heater, so we have no extra...

Was there last weekend. Don't go for the beer! Banners that hung in the brewery were from 1997... Their quad was feuselly (sp is way off), and their Porter was thin and watery.

Congrats to you on taking the first step, it is a scary one at that. I should know as I am about 6 weeks from getting my TTB license. First step: Find a building and then check the zoning requirements with county, city etc etc.. I went this route and found several areas in which my nano...

Was the book called Frankenbrew?