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Sulphur? Hmm. I'm brewing Jamils Dunkelweizen recipe from Brewing classic Styles. So far no sulphur smells...pitched probably 90% the appropriate amount. Guess we will see.

Has anyone fermented a hefe with WLP 300 at 62f? I brewed this recipe before I ha temperature control, and am used to this yeast basically exploding once it gets going. This time I had a faster start than anytime before because of better preparation (proper calcium levels, o2 aeration) however...

Well, live and learn. I think for my notes I will reduce the acidulated malt a bit and it may not be needed for this recipe. The early results have been positive, I had 5-6 bubbles a min 9 Hours after pitching, and a 1" Krausen in less than 20 Hours, at a fairly low ale ferment temp of 62F...

Hmm... I think I made a mistake and just realized it. What I really tested was ph of the mash WATER from the spout on the bottom of my mash tun..... I did not take a bunch of grain with it... It had some but it was mostly water. How much do you think that affects my measurement accuracy as it...

They were at mash temps. Good to know on the wear and tear for the electrode, but I don't know how often I'm going to be able to spare the time it takes to cool a sample down to room temps.

Well my mash is halfway through, here is how it's going: 11:18 - dough in 11:27 - PH:5.2 Temp 147 a added 1.25q near boiling water 11:38 - Temp 151 11:45 - PH 5.2 I ended up adding 5 grams of Calcium Chloride to 10 gallons of water and added 1.2% acidulated malt to the mash. I'm please with...

Thank you for having the discussion and providing some direction. I will brew tomorrow and come back and post about how the mash went Sunday night, I am interested to see how this goes the first time.

Where does one get phosphoric and lactic acid? My LBS doesn't have either.

Ok, this is a lot of good food for thought. It's also a bit of a kick in the pants, lol. I wish it was a more simple component of the brewing process... This rabbit hole goes deep. If trial and error is really the only way I need to make a mini mash tun and learn to make 1-2 gallon batches or...

I ran a report through Bru'n Water and have an estimated PH of 5.2, and read the thread here talking about the differences in the models and how your best tools are adjustments on the fly and your PH meter. If I left out the sourmalz, and had to adjust the mash PH on the fly, I think it...

So I did some tinkering based on the suggestions that were made, and here are two different scenarios, one with sourmalz and one without. I guess the questions that come to mind are these: From what I have read, the Cl to SO4 Ratio is more important than sheer amount of sulfate...if this...

Thank you, I will tinker a bit more in the morning and repost some numbers. Unfortunately I cannot make a reliable mini mash, I ordered it as a whole recipe from brewmasters warehouse, so it's ground together and I'll have no way of knowing what the individual %'s of the grains I end up with...

Fixed

I am trying to dive into Brewing Water as a whole, but its a large subject and I have a brewday I can't pass up on Saturday. I was hoping I could get a quick look over my shoulder for the adjustments I'm planning on making this weekend. I have a PH meter so I will be able to take some...

One thing I dont get though about what you said in regard to acid malt is that the primer says I would add the sourmalz to my water simply as a base: My water would qualify under this definition of soft.

I just did download Bru'n water, it is a bit more complicated than the first spreadsheet I downloaded, EZ calculator I think... I need to take some time and process it and the information on the site. Also downloaded the 4 water shows from Brew Strong to help soften the process, its a lot to...

Hello, I just wanted to post and see if my thinking is along the right lines - I Started brewing this season and have 5 Batches under my belt - None of these turned out what I would consider really good beers, though all have been drinkable and other people liked them far more than I did (I tend...

Admittedly I haven't used starters yet. I used 3 vials of WLP 007 in the ipa OG 1-078 and one package of notty for the centennial, was was something like 1-045

Yah I compensated. It's beyond any reasonable miss in that even if I hadn't. The hops schedule is pretty extensive and it was dry hopped. It's like there was hardly any added. Tastes more like a weakly hopped imperial pale ale

I hope so.