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That is pretty crazy. Means there is interest but we’re likely scaring them off.

1.) Spreadsheets allow developers to deliver powerful algorithms for free. User interfaces are only limited by the creativity of the developer. Coding is time consuming and true software based programs for Windows, etc. would require a user base willing to pay, which sadly, homebrewers aren’t...

I think it's just you and I Larry. ;)

What I meant was that sheets using that general color based malt model benefit greatly from those tweaks. You obviously can't edit those things directly in Bru'n Water but you can easily construct it's underlying algorithm from Riffe's early papers.

Frankly, this stuff has been floating around for years. It's not terribly difficult to understand, but harder to implement from a calculation standpoint. What's interesting is that you can get really great results with the color based method a la Bru'n Water when you correct for pH DI. And yet...

I agree with you on this. I was just trying to clarify your question about which curve was which. Also worth noting are the differences between the known titration sets for Sauermalz, my original European Sauermalz malt class, and my "New Sauermalz" malt class: Originator pH DI a1 a2 a3...

I don;t think so. If you crunch the dQ numbers for A.J.'s unaltered 3 term Sauermalz titration, it matches the red line exactly.

I believe you are interpreting the chart incorrectly. Note that A.J.'s chart tracks the crossover point between the curves as 3.13%. Your 5.4 values are in the wheelhouse, 5.6 are closer, but your 5.2 values are off a bit. When I was revising my Sauermalz malt class, I had to ditch a3 and...

It's an easily rectified problem. Poor efficiency due to crush is a problem in and of itself, not one related directed to, and only to, pH estimation. Therefore, you should not address it in pH estimation, i.e. fix the underlying issue, not code in a kludge in another part of the process. We...

My opinion is that the “kludge” is not a universally required. It treats a symptom rather than the problem. It stands to reason that it could be an important lever for some, but is not required for all.

1 kg of Sauermalz is equal to ~31.3 g of Lactic acid at a pH of 5.45. So you can expect a basic relationship that holds relatively true for typical target pH if you assume 3.13% Lactic Acid. In your case, just replace the Sauermalz with base malt in your software and use whatever acid you like...

At least with respect to Weyermann, it varies very little. No more than their base malt does, which is very little from lot to lot.

This has essentially become a one on one dialogue, so in the interest of open discussion, let me give a few of my thoughts: 1.) I trust A.J.'s measurements of the malts listed but make no claims about their general application to malts of similar categorization. What i tried to do was take all...

I put a quick table together with A.J.'s raw data for malts with 3 titration points. Given what we know about A.J.'s methods for conducting these, I have always placed a good deal of faith in at least the measurements, if not their applicability to all malts in these classes. I basically just...

I'd certainly be curious as to the results if you find anything interesting. It still does not solve the issue of a linear equation for malt mEq possibly not capturing the full effect of cara and roasted malts, assuming that your method of estimating buffering in DI water with a single malt will...

Again, I echo my previous statement: While mash buffering may be a useful term in back of the envelope calcs, it does not give the complete picture. For instance, pre-acid/base mash buffering would include the constituent parts: malt, source water Ca and Mg, and Source water alkalinity. How do...

The only problem here is that the buffering capacity of the wort says nothing, in the individual sense, about the constituent parts of the mash. The mash is a system of components. I don't know how knowing the total buffering capacity of the mash would supplant knowing the titration...

This has been troubling to me for some time. In reality, it really depends on the a2 and a3 value of the malt. In most base malts, the a2 and a3 values will be small enough that what I showed above will hold true. Frankly, even some roasted malts and Cara malts with lower a2 and a3 will give...

I got to thinking about something and ran a few tests. The crown jewel for me in the malt data that I have is A.J.'s Weyermann Floor Pils: It has all 3 terms and a pH DI that corresponds to past and present pH DI values from lot analysis from Weyermann. I merely took it, changed the pH DI to...

In descending order, here are the data point sets I know with their originator and number of titration points: deLange = 3 point Walts = 2 Point Bies = 1 Point Guerts = 1 Point Troester = 1 Point Riffe = 1 Point I don't have the answer to your question. I took all this data and made a master...