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Keep in mind, I’m not ready to throw my cards all in on this. I have not been able to fully digest the results and the experimental method although I find a few things a bit suspect.

Well, keep in mind that he was the first person I ever encountered who made provisions, in spreadsheet form, for the user to change the Kolbach denominators. He had the foresight to know it was not set down in stone to be 3.5. This is certainly a worthwhile topic. I think A.J. knows that, we...

I have it Larry. I have all A.J.'s documents and papers.

Here it is. Just change the extension to .xls and it should work. [Attached content removed -Mod]

I just pull down the Free Version and tested on 365 and 2019 and both work fine.

[Removed content related to deleted previous posts -Mod] @Dgallo I wonder if we can treat the problem rather than the symptoms. What version of Excel are you using?

This is system dependent though. If you are constantly recirculating, you are likely to see not only a faster "locking in" of the pH (Mash pH = Wort pH), but also a steady pH across the entire mash. So, as you like to say Larry, it depends!

Definitely adds another dimension to troubleshooting disparities between measured and predicted pH.

A few thoughts: 1.) I too am curious about the 5 minute measurement. Let's assume for a second that this paper represents a valid change in our thinking on the downward pH shift from Ca (they don't measure for the effect of Mg here but we can assume something comparable). Obviously, the larger...

I don't believe maltster's specify the weight/weight percentage on the analysis. At least not in the 30 or so Weyermann sheets I have seen.

The problem is isolating this phenomenon and testing it.

Right. The smaller the Kolbach denominators, the more affect Ca and Mg will have.

At the risk of appearing dense or ill-informed here, what I am trying to get across, if true, is this: If I start with X kg of base malt during the Sauermalz process, one of three things happens: 1.) The base malt is allowed to naturally develop Y kg of Lactic acid, yielding X + Y kg total...

Firstly, define caustic for me. I’ve never seen it used with respect to what we are talking about. Secondly, we have to assume it's both a 100% base malt and has some lactic acid content. I've always thought of it as an added weight of Lactic, i.e. if we took the raw source malt used to produce...

Regardless of whether all parties agree on the calcs, we can use charge conservation here to eliminate any need for tit for tat accounting of acid/base characteristics. Since the pH we desire (in the sense of estimation) is an equilibrium pH, i.e. proton deficits and surfeits sum to zero, we...

I have used them as variables since I adapted A.J.’s troubleshooter.

I believe Riffe simple reports it

In color based calcs, it was typically good enough to just model it as crystal and use the Munich malts color.

I’m telling you that in practice, Munich malt models as if it were a low L Crystal malt. I’m not saying anyone explicitly says that, but it is objectively true compared to tons of data between myself and others, particularly from our forum.

I meant that in color based (L based) malt models, Munich models better as crystal.