Recent content by Silver_Is_Money

From testing it, I'm taking the firm position that CaCl2 generally comes from the unopened container as about 94%-96% pure CaCl2, and that you can't ever buy it as specifically the dihydride. 94% to 96% is much closer to anhydrous than it is to dihydride. When it is down to about 75.5% purity...

What was your starting SG (specific gravity), and what is it presently?

Nice work there PeeBee!

As I said, I have no idea as to what makes Beersmith tick. I can only stand behind my own work.

I have no idea as to what makes Beersmith tick, but I suspect it may be a Lovibond vs. SRM color difference issue on the input side. As an aside, I see where at some juncture Briess arbitrarily changed their malts from Lovibond to SRM, but didn't change the colors intensity valuations...

Your values are ranges which means that your water is blended from multiple sources. With this being the case it is not possible to determine what your actual water mineralization and alkalinity will be at any given time, and therefore it is impossible to use it with anyone's software.

Indeed going from 5.43 pH to 4.78 pH across the mash is odd behavior! 10^−4.78 ÷ 10^−5.43 = 4.467 Where is the extra 446.7% more H+ ion (I.E., more acid) coming from? Even most dark caramel and/or deep roasted malts don't mash at much lower than 4.78 pH when they are standing alone.

This combo exhibits perfect mEq/L Cation:Anion balance.

Bunk!

Every 30 Liters of your water require 5.8 mL of 88% Lactic Acid. And in addition to this your grist (for a light colored ale or lager) likely needs about 3.5 mL of 88% Lactic Acid added to the mash. Plus, if your water is chlorinated add 1/4 of a Campden tablet (crushed) to every 30 Liters..

Phosphoric Acid (when in solution) is stable and does not oxidize.

It depends upon the measure of the acid nature of the grist. A robust Stout or Porter bring a lot of acid along with them. As an example, see this example of real world experience...

The many negatives regarding the use of Ca(OH)2 are discussed here: https://www.homebrewtalk.com/threads/a-few-words-of-warning-regarding-the-use-of-ca-oh-2-calcium-hydroxide-in-mash-water-or-in-the-mash.690896/post-9078294

If one presumes the pH of Coke and Pepsi to be about 2.4, and the pH of wort after adjustment within the mash to be 5.4, this represents 1,000 times more H+ (acid) ion within Coke and Pepsi. Beer somewhat closes the gap by finishing at about 4.3 pH, give or take, but that's not due to...

I could be wrong about no one retailing the dihydrate. But it seems like it would take a lot of effort (not to mind expense) to arrive at precisely the dihydrate state, and what might be gained in doing so?