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This is the one I have and it works great. I've heard of people boiling 10 gal batches no problem. http://www.amazon.com/dp/B00514BTJ6/?tag=skimlinks_replacement-20

Just to throw another wrench into this discussion, what about sparging and it's effect on kettle PH? I suppose if you adjust your mash PH to a certain range sparging can raise the PH unless you account for it by acidification?

According to Fix and Briggs in my earlier post 5.2 is optimum mash PH at 60° C and if you cool that sample to room temp and take another reading it climbs .35, so that's why I was thinking my 5.2 reading at room temp needs to be subtracted by .35 to get the actual mash PH at mash temps. I'm...

I have the 400 micron and it works just fine but if I had to do it again I think I'd go with 300 micron. I still get some fine particles and flour through my basket but vorlaufing about a gallon or two pretty much clears that up.

I use to target 5.4 for all my lagers but lately I've been creeping down. I targeted a recent Helles for 5.3 and ended up at 5.2 because I screwed up and added too much lactic acid. These were all measured by cooled room temp so according to the sources above the actual mash PH is about .3...

Fix: “…..mash pH has been known for a long time to be very important (De Clerk, 1957). The classic rule is for the chilled wort to have a pH of 5.0 - 5.2 and, to achieve this level, it is desirable to establish a mash pH in the range 5.2 - 5.4 (Hind, 1950). This range, first of all, is...

Found some interesting info on mash PH. There's so much different optimum mash PH recommendations out there it makes my head hurt. This kind a clears up the confusion a bit for me. In mashing we tend to target the mash pH to optimize the effectiveness of the most important mash enzymes: the...

Lol, you betcha!

So your PH drops naturally about .2-.3 pretty consistently? I never measured mine, guess I should start. What about your final PH after fermentation?

Here's a little more info from Kai

Anyone out there monitor kettle PH? I've read that some Germans actually mash a little higher PH (5.6?) then adjust the boil PH down lower to around 5.2. Maybe the higher mash PH is more optimal for enzymes and adjusting down later in the boil helps out with yeast health and fermentation? I...

Just read Martin's article in Zymurgy Mar/Apr 2015 about Calcium and Magnesium. What a great article, I didn't realize there was so much Ca and Mg already in the malt and the relationship of both to yeast health and flocculation. That article answered many of my questions, thanks Martin. So if...

Thanks, this water stuff is getting more complicated the more I look into it! Lol

Yes, that is what I'm using. Is there something I should know?

Thanks guys, I'll play around with my recipe and bring my salt levels down some.

No gypsum at all? I punched that into Brewers Friend water calculator and it gave me 18.3 mg/l of Ca and 32.4 mg/l of Cl.

Thanks AJ. All I brew are malty lagers, Helles, Dunkel, Ofest and Reds so I want the malt to shine. Also starting to look into some Czech lagers. I like that idea of adding some salts to your glass, I'll have to try that. So if you don't mind, what levels of Ca, So and Cl do you like in your...

Nice, I've been thinking of something similar for my lagers since its hard to cool them down below 50° before pitching. Might as well leave it in my fermenting fridge overnight, syphon off the trub and pitch the yeast.

I'm a little confused while researching water profiles for Munich Helles. Many say forgo the gypsum and just go with a little calcium chloride to get your calcium up to 50. (This is basically with RO water) then I read others stating to throw in a little bit of gypsum to dry it out a bit. What...

The Speidel's are clear enough that you can tell when the yeast cake starts to form. You can also unscrew the top and look for the krausening to fall.