Recent content by JonesCreek

Also keep in mind that ro water will eat away at brass and other metallic fittings. Good to use stainless steel for anything that comes in contact with ro.

My raw well water for my house sits right around 650ppm of TDS, after my green sand filter it lowers it to about 500, and after the RO system it drops it down to 20 ppm TDS. I am not sure how you would have it plumbed in but it is important to always keep pressure on the RO membrane because if...

if the water has a higher ph than the wort it should meet somewhere in the middle. I am no expert on this but there might be some equation that might get you to the end result you are looking for but I don't know it.

So did you use acidulated malt for the main source of lacto as well? I used WLP 677 and about a pound and a half of 2 row for a 1bbl batch.

That is what I was thinking of. I am going to be throwing in about 3/4 gallon of blackberry juice from berries picked along my property into a blonde ale that is 6 months old that I pitched brett bruxellensis and lacto delbruekii. I did a taste test the other day and it is coming along quite...

I think brett does something to lactic acid as well, if I recall it metabolizes lactic acid in it's fermentation, thus reducing to the overall lactic character.

Here is a link that has some great info on it. Scroll down and look at the chart and it will show you that aectic acid, ethyl acetate, lactic acid and diacetyl production rates of straight lactic acid vs different lacto and pedio strains...

Jay Goodwin was talking about using just lactic acid for souring and said it leads to a one note character with out much complexity. Yes, it will provide the ph drop and the sourness but will lack the depth of an actual lacto strain produces when used with a base beer. Emarsh- Have you...