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A rule of thumb is never repitch yeast from a higher gravity beer into a lower gravity beer. I repitch sequentially, i.e. pitch from smallest to largest and then dump. Do what you are comfortable with and track the results.

Tattooed Lady - Rory Gallagher

Shooting Star - Bad Company

I agree. So does Rochefort. Never repitch from your biggest beer.

Just wanted to update this to show your actual apparent attenuation. I made a math error in Post #1,387. I'll again reiterate: If you had a sufficient amount of healthy yest, look to your mash schedule the next time to increase fermentability.

Keep in mind, they were also using slide rules and hand calcs. Streamlining was as much for sanity’s sake as for accuracy’s sake. We don't have that issue as we use Excel.

To clarify, Larry is talking about the contribution of the water itself sans any mineralization. You can break the source water into a few components: 1.) the mEq contribution of the “pure water” (de-ionized) 2.) the mEq contribution of the alkalinity of the water 3.) the mEq contribution of...

The post I quoted could be misconstrued by the passerby as an endorsement of the hopelessness inherit in measuring pH. I agree with you that the waters contribution alone is small but your measurements won’t sway me from including it because to me, modeling and measuring are in some ways 2...

Sounds like you are advocating a “I can’t measure it right so why should I care about modeling any of it” approach. A model should account for any and every constituent part of the mash system. Are some of those likely to be small enough to be ignored? Of course. Should you? I can’t see why...

It’s one of this things that you calculate because you can and you’re better for doing so. If you are taking the time to write a pH estimation algorithm, it is my personal opinion that you include everything possible.

Think of it has paying a little extra for peace of mind! Honestly, I’m not one of those people who instantly tells someone to use RO/Distilled, but in your case, I see no way for you to tell in a meaningful and useful way exactly what the composition of your water in your municipality is...

Honest opinion? The ranges given for the important ions, along with the multiple collection dates for each important ion pretty much renders that report useless. If you must proceed with your tap water then have it tested separately. Although I’d have to warn you that given that you have...

This is something that has been on my mind lately. Fresh, healthy yeast is very important but can only do so much. Many people mistakenly attribute the entirety of the mechanism behind the limit of attenuation to the yeast when in actuality, attenuation is aided and mostly established in the...

Take this with the grain of salt that all reasonable people should when I talk (;)), but of all the possibles "levers" (fermentation parameters) to pull, fermenter geometry is a genuinely useless one given the size of fermenters hoembrewers are using. Temperature, Pitch rate, oxygenation, etc...

A few things: 1.) You are at 84% Apparent Attenuation, which is pretty admirable. Contrary to what was reported in some versions of BLAM, Westvleteren 12 achieves 86% AA and finishes around 1.016 (if we do the math) rather than the 1.013 shown in the book. 2.) In future iterations, a dual...

What was your mash schedule and original gravity?

A way I try to breakdown water into constituent parts is in the following order: 1.) Source Water - Ca, Mg, Alkalinity (as CaCO3) and Source pH 2.) Grist 3.) Mineral Additions and Antioxidants 4.) Establish “Target pH”, i.e. “Mash pH” 5a.) Acid Additions (Lactic, Phosphoric, Sauermalz...

Keep in mind, hops are also agricultural products. Tradition won’t keep any brewery from using what keeps thier flavor profiles intact.

Adjust the recipe for next time. Trying to make an in progress batch a perfect one retroactively is always a recipe for disaster. Like chasing pH in the mash. You now have field experience that says you need to go a bit darker next time. Use it to adjust accordingly the next time you brew it.

Right and I agree. To make the collective point explicit here: The pH value of the source water is not the value you are trying to adjust. While it factors in to the overall mash pH calculation, you should never view the issue as having to take source water pH down to mash pH. In truth, what we...