Recent content by natalukas

I'm working from the numbers provided by the city for the H2O pH and then just using the same method as always for the mash pH. Being that there was a variance in what I have previous got, I was wondering why and what the effects of the lower pH might be in the end. Like I said, the OG hit...

Bobby- That seems odd, since in the past, using the crystal/roast deductions and the acidulated calculations, it has worked perfectly. (i.e. I have been able to control my mash pH starting with the water calculations and doing the deductions as noted) As far as I know the water pH is calculated...

Okay, there's a lot to this so bare with me: My water profile here is a bit high (6.2 pH according what the city posted a year or 2 ago) so I have to adjust for that. Usually I look at what percentage crystal/roast malts I have and then subtract (-0.3 for 10%, -0.5 for 20%) If I still need...

Is the longer boil a necessity when brewing with any pilsner malt as the main base? What about a recipe that splits the base malts 50/50 (2 row/pils)?

Are there any other homebrewers in the St. George, Utah area out there? I just moved here from the NW and would like to meet some other brewers. Possibilities include meetups, brew, recipe and technique exchanges, bulk ordering of supplies, etc. I am an all grain brewer and have been brewing for...