Search results

I haven't made myself clear. Those batches have been across several months, and I have purchased malt multiple times. Some batches in late 2023 were made with Pale Ale with a "Datum Produktion: 10.Jan.2023"; the stuff I have right now was bought in Q4'24 has a Produktion in 2024... i.e. the...

No, all 4 samples were measured at 25C. Re: either water or grains: Grains: See response above, I don't think it is the grains, unless someone here has had pH issues isolated to weyermann. pH of Water: 7.01 Water: If it were only one variable I would use the "solver" function in excel, can...

I'm not sure what could be in your tap water that would cause it to be that low. Massive amounts of calcium? You're getting it tested again, but maybe you could do a test mash with distilled water if available? I should be able to do this test, what pH should I expect? We've ruled out your...

I think @Peebee is onto something re: low Alkalinity. In the 10s of hours I've spent reading blogs and materials on waters I believe I read that this might result in low pH. The only lab test I have conducted did tell me that my Total alkalinity was about 8 mg CaCO3/L - could this be the driver...

Yes, I did

OK... really excited to share the results; curious to see the reactions to them: Test: 500gr Weyermann Pale Ale 1.5 liters of source tap water 0 salt additions pH Calibration Additional visual validation: Pale ale Mashed at 67 C for 60 Minutes Now the interesting things: Mash pH 20'...

@Yooper @Peebee I believe you missed that I stated I do NOT use both acid and alkaline additions on the same brew. The acid in the spreadsheet is a PLUG. The calculator, without the acid additions, states the pH should be ~5.45, but on brew day I kept getting 4.6 to 4.9, so I added the plug to...

All - This Saturday I will calibrate the pH meter, take pictures of all of that, and then run the test with 500gr of Weyermann pale ale and 1.5 liters of water with no additions and record the observed pH for an hour of mash. I'll upload pictures. I'll try to get a backup pH meter. Thank you all!

@AdjunctBrewer I don't believe that to be accurate... User Custom is an entry I made for the NEIPA profile I am trying to achieve. The base water profile I am starting with is the row "Existing Water Profile" which is picked up from the Water Report Input tab. Re: the comment on acid strength...

@mabrungard - I was not aware of the CO2 exposure having such an issue on slaked lime. 1. Could you please let me know if there is a way to test the slaked lime potency to determine if it has degraded? 2. If I try to achieve the same change in pH via Baking Soda, here is the resulting mash...

@marc1 @DuncB no chance of using a mislabeled malt. I have made multiple batches through multiple malt orders. I agree with @AdjunctBrewer screen shot. That's what I get, which is why I added a "plug" in the adjustment tab (with an acidic addition). Right now I have a relatively cheap pH meter...

I'll try to address all the comments made. I treat the mash water and sparge water separately given the system I have. It is a 3 vessel system with capacity for about 38 liters. For the mash we use a 3L/Kg ratio, for the IPA we had 9.8Kg of grist, and added 30Ltr of tap water. The water is...

@Silver_Is_Money I have been trying to use Calcium Hydroxide to fix my low pH issues during mash and continue to fail. Chemistry is not my strong suit, and I am clearly missing something. I will provide as much information as I have to see if you can maybe point me in the right direction...

Thank you for the responses. Addressing most of them but starting with what appeared to be the smoking gun… Because of the issues I started prolonging the mash a bit recently, last brew, with a 3lt/kg mash thickness at 60’ I was at 1.069, then at minute 75 I was at 1.073. Based on the table in...

Hi, I keep landing somewhere between 1.020 and 1.025 on this beer which I have brewed about 4 times Fermenter Size 10 gallons 4kg Pale Wheat 0.2kg Dark Wheat 4.2kg Pale ale 0.6KG Carahell 0.6KG Spelt 37 gr of S-05 According to brewersfriend I should be somewhere around 1.068 OG, 1.014FG. I...

Is that wort recirculated through the mash? <- No, most of the time I don't. I keep the HLT at sparge strike temp which would cause the mash temp to rise given my setup. Per your feedback, I will keep the HLT at a lower temp and recirculate. Do you have any guidance on recirculation? Throughout...

@mabrungard could you please point me to reference materials on pH behavior during the mash? I'm experiencing the opposite of what you had posted here a few years back. I just brewed an IPA yesterday, the pH readings were 10' 5.43 (I know this is too early per conventional wisdom) 20' 5.36 30'...

Wyeast 1764 Pacman is the actual yeast; I selected US-05 as what I thought would be the "best" alternative. I'm in Latin America; some of strains / brands are hard to come by, and Pacman is not available here. There is a number of alternatives listed online to Pacman, US-05 being one of them...

It's a clone of a Rogue beer; I've seen multiple versions of the clone and they all call for fermentation at 60F. First time 154.5F; second time 152.5F... should I go lower? If so what temp do you advice? Part of the original post which no one has opined on and I still have a question is the...

I'm providing more granularity on the grain bill to see if that changes your thoughts @yowzers Grain Bill 67% Pale 14.5% Various Caramel 10.5% Munich 8% Brown / Chocolate That's what the recipe calls for (i.e. I am following a recipe) Are you saying that even though the recipe calculator...