Apologies for those that have previously book marked the walkthroughs I did on Brungard's Bru'n Water free and subscriber edition spreadsheets. I recently rebuilt my Wordpress site and the links have changed.
If you are not aware, there are significant feature differences between subscriber...
http://accidentalis.com/archives/1516
TL:DR - Visual and measurable differences shown in tea and wort, manipulating mash alkalinity. Isolated mineralization by using pure RO and RO with just lactic to hit 5.4. Also - an accidental over acidification returned an unexpected result with a very...
Make sure that you replicate your water to grist ratio... that eliminates variations from water.
Also - you don't mention what probe. I have seen a lot of value pH meters on sale lately and targeted to homebrewers. If you do a search here for pH meters, you will find some guidance on criteria...
To be fair, you and Janis are about the same size...
I wonder where those horns ended up... they didn't make it back with me. Yeah for cheap plastic!
Mark won his second Ninkasi and it was cool to see him and @AZ_IPA congratulate each other. Must be the @Soper bump.
@ajdelange - have been looking at this, http://www.canbar6.usask.ca/files/36_Evans.pdf, and wondering if there is a documented and standardized congress-like mash for measuring extract from a given mill setup. This would potentially give me extract and DI pH values that match my system. Why...
I can do that AJ... planning another 100% batch soon, this time twisted toward a Belgian Strong.
Is that 100 g in 0.5 L distilled? That was the volume I used last time.
I am still trying to figure out what the blend is here. Seems to be Munich, CaraRed and perhaps some CaraMunich? Really...
100% RedX mash with RO water should come in around 5.3 pH without adjustment, at 1.5 qt/pound. My DI test mash before I brewed put it right at 5.29 pH. I used the DI to calibrate to the 15L rating, as that is the only mechanism to adjust malt acidity (as far as I know) in Bru'n Water. There is...