Search results

Both 88% lactic both calculators ask for the same fields. I agree, 3ml sounds like a lot but that’s what it’s telling me I need. It is a very light grist but even still, water with zero alkalinity doesn’t seem like it should need a lot?

I’ve seen similar pH ranges as well. Does it seem odd to anyone that the two calculators should differ so much? 0.7ml vs. 3ml seems a big difference.

Rabbit hole opened time to dive in! I’ll err on the side of caution and go with lower lactic acid amount and bust out the meter. For a sanity check: I’ll dough in, wait about 10 minutes, take a wort sample and chill as quickly as possible in an ice bath and measure pH then adjust from there...

I’ve been working through my process to sort out where a potential off flavor has been coming from and as part of that breakdown I used 2 different water calculators: Bru’n water and the advanced calculator from brewer’s friend. Typically I go with Bru’n water which in the case of my water and...

I only brewed 2 batches in the string of lagers that were almost entirely barke pils. The first was a Helles which was about 85% barke pils 15% barke Vienna. I believe I noticed the flavor in that. Next was a rye lager which swapped out the barke Vienna and swapped in weyermann rye malt. This...

I’ll report back on how this German pils turns out then. As I go back over my notes I brewed an altbier a few years back that was mostly barke pils with some Munich and didn’t notice anything off back then. Could be an off year or two for the grain, who knows. I’ll swap malts if I need to, but...

This makes sense too, if it’s the Barke causing the issue, I taste it though I know some of my friends may not have based on their tasting notes and talking with them.

Wow very interesting….all of the lagers were heavily based in barke either Vienna or pils. I picked up a sack of each a couple years ago and have been using them since then - stored in Vittles vaults of course. The exceptions being the dunkel which was a mix of both avangard munich malts and the...

Put that way it makes sense, nothing there to really push the pH upward. I’m fell down that rabbit hole last night and figured I’d throw it out there as a possible culprit. Leave no stone unturned and all that

I wonder if my culprit could be that I typically don’t acidify my sparge water? Building my water from distilled, I don’t have any alkalinity so I always figured I didn’t have to - perhaps this is an area that needs sorting?

Great video! I must have not had my head on straight when you first sent it, I have watched it a while back. I’ve been subbed to your channel for some time! I’ll have to rig up a mash cap similar to yours for my robobrew, seems like it could be manageable for the less handy of us. I’ll...

Maybe I should get my pH meter out finally and give it a more accurate measure besides relying just on calculators

I sure have, read it in short passing but maybe I’ll take another closer look! At the bottom of the page here it’s the top of “similar threads”

I think I mentally repressed the sulfite>sulfate reaction from general chemistry! Does YOS impact mash pH or just the pH of the strike water (does it matter either way?) I think I have a good path forward with my pils, going to try YOS, cut down the OxBlox to just the mash, drop this lot of...

Is there an easy to way account for water chemistry changes with some of the LODO mash additives? I know OxBlox can drop pH 0.2-0.4 but that’s a fairly decent range given optimal mash pH. Do sulfites impact flavor like sulfates do?

I’m wondering if the act of sparging would introduce oxygen to “soak up” some of the metabisulfite and then oxygenating deals with much of the rest while still leaving oxygen for the yeast?

Also I’ll be watching that video tonight! Thanks for the link.

Good points, maybe I’ll stick to my OxBlox (.2g per gallon in just the mash), give YOS a try as well. I was considering using the Tettnanger I have (same supplier/purchased at same time as the ones from the märzen) but maybe I’ll cut those and go with straight perle. The IBUs weren’t terribly...

Thanks for the in depth reply! I’m not a LODO brewer but I would call myself “LODO-curious”. I’m unsure how to implement most of the processes on my AiO setup but figured adding OxBlox maybe wouldn’t hurt? Anyhow here are some answers to your questions: 1) no other mitigation steps - is LODO...

I do also run PBW through my robobrew/brewzilla system shortly before brewing to make sure there’s no crud left over that could cause nasty flavors.