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So you get deterioration of hop aroma/flavor when bottling but not in your keg beer? How quick are we talking WRT the fade in bottled beer? What is your bottling process like? You can probably see where I'm headed here: oxygen is the likely culprit. It's difficult to bottle "still" beer and not...

I’m assuming you are experiencing “hop fade”?

For Excel users, you may have to enable the Solver in the add ins in Excel options. Just a heads up.

I don’t have them handy but it’s not a heavy lift, especially if he already has the calcs for Sodium metabisulfite. You need the separate masses of the meta plus the constituent parts so you can find the gram amounts contributed when you use X grams of meta. It’s pretty straightforward stuff.

I’m assuming you are using this as an antioxidant? If so, you do have to make the assumption that all the metabisulfite will react exclusively with oxygen, and the approximate content of potassium and sulfate would be 35 mg/l and I believe 87 mg/l per 100 ppm Potassium metabisulfite...

The reason spunding is so nice is because you simply transfer the beer with extract remaining. A lot less involved than what you’ve described and you have the added advantage of actively fermenting beer providing the carbonation.

I have to agree here. If you really need to input this into your calculator, measure RO/DI water pH directly and assume ~1.58 ppm Alkalinity as CaCO3, which if i'm not mistaken is what A.J. always proposed as the standard (an actual laboratory standard, the source of which escapes me at this...

What do you use as a fermenter? How are you adding the dry hops? Are you transferring finished beer? How are you carbonating?

I meant spunding in general, i.e. transferring with extract left to the serving keg. In conjunction with proper purging and closed transfers, spunding allows you to have added protection. The three of them work in concert with one another and are all process based.

A few points: 1.) That dosing appears to be for treating for chlorine. Also, you must have mistyped, as I have trouble believing you are adding 0.1 mg/l. Did you mean 0.1 g/l? 2.) If you are truly excluding oxygen to the best of your ability, skip the SMB at packaging altogether; 3.) Have you...

In this case, ppm is equivalent to mg/l. 10 ppm is then: 10 ppm = 10 mg/l = 0.01 g/l * 18.93 l = ~ 0.19 g 175 ppm = 175 mg/l = 0.175 g/l * 3.785 l = 0.66 g (not 1g) So Bru Crew can't do basic math either. :no: Now, @royger says 1.9g of Sodium Metabisulfite has been going into 5 gallons of...

As crazy as this is going to sound, I have to say I agree here. @royger Reducing oxygen by mechanical means on the cold side is your best bet. If you are noticing changes in flavor that you think you can attribute to Na or SO4, it means you are still getting a significant amount of oxygen...

Even though we both know it is completely foolish, we are treating the discussion like we can eliminate the pH meter if we could just map out all the parts and model them correctly. Which is definitely interesting and fun, but we both know that is an asymptotic goal, i.e. we can approach...

Honestly Larry, no one really cares about this, IMO, except us. People want something that gives them a target and they don;t care how they get it. I've honestly only kept going back and forth because it's intellectually stimulating, not because it matters all that much to me how my algorithm...

A few things: 1.) I agree that if you (not You, the Royal you), in any way use a weighted average of pH DI and a1 (or buffering constant, etc.), that you may very well be inducing some error. We are on the same page there. 2.) I have to admit that there are Δ pH equations in my algorithm...

I guess this is maybe the difference between what you do and what I do. I don't deal in pH blending or Δ pH values. I calculate individual mEq values for each constituent part of the mash and tell Excel to get me the pH value that drives the sum to 0: Q (mEq) (pHz) = 0 In this case, pH is a...

We are talking charge conservation here. You sum all mEq components for all the constituent parts of mash in order to drive the sum to zero and find pHz or pHm. I'm not following how error could be induced there.

Okay. Let's try a few things out: Let's use my "European Pilsner" malt class as I think it is the least suspect, or "garbage", with respect to it's titration values and pH DI. We'll use 32 l as our water volume, 5.67 kg of malt, and 5.4 as out pH target (pHz). I'll run it with the linear...

Not mine. You sum mEqs of each malt, not average them.

I think the main issue I have with instantly latching onto the results of the Barth and Zaman paper is that, similar to what we discussed about the buffering factor being influenced by mash mixing, we have a set of data taken at 5 minutes in, with a temperature less than normal mash temperature...