Recent content by YodaJosh

I've stretched water profile as far as possible (highest sulfate and chloride I'm willing to go) to avoid any pre-mash acid (lowest possible lime and soda). Do you really think I'll have in issue with precipitation adding the salts below to distilled water?

Thanks again for the help. I did set the base-malt selector (2-row). I have a decent pH meter, and will take room temp gravity and pH measurements pre-boil to determine pre-boil acidification. As to the water profile, I used as much Gypsum, CaCl2 and canning salt as possible to get my Ca and Na...

Ok, so I used your software (didn't notice the link in your sig line at first). After playing with a bunch of mineral/water combos, I found the lowest pre-addition mash pH I can achieve for my grain bill and target water profile is 5.77. So is your suggestion that I add acid pre-mash to...

Sorry, just saw the PS. I used Bru'n, Brewersfriend, and EZWater (though the last doesn't allow for NaCl as an addition)

Thanks so much!

Thanks for the comments. Using your water recipe with my grain bill (which is supposed to end up at around 40 SRM), my mash pH comes out to just over 5.6. The target mash pH for the recipe is 5.4. Should I not care? According to the calculators, I need 2.9 mL of lactic (88%) or 31.5 mL (!) of...

Hi all. I'm looking to do water chemistry adjustments for the first time. I've done a bunch of research and want to make sure I have this right. I'm brewing a 5 gal batch of imperial stout. My target water profile (close to London water) requires a deal more calcium and sodium than my local...