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The major thing here is that all our sheets should have agreement with respect to water composition, acid amounts, etc. I am obviously an outlier because of my malt modelling, although Riffe's stuff is in the sam wheelhouse as me now for everything except Sauermalz. For Sauermalz, I am truly...

A few thoughts: 1.) Nowhere have I ever said it's perfect. For a long time, we had no other option but color based acidity proxies, i.e. we had no way to model, directly, the acidity of the malt based on titration. The point? There was only one game in town and now there is not. That's all. I'm...

So that definitely gives more insight. My testers are drawn from a pool of people with Extraction Efficiency upwards of 95% and Mash Efficiency exceeding 80%, including those who are performing no-sparge batches as a general rule. This kludge is not required in my experience. I would suspect...

I guess I'm not following. Overstated with respect to what? It could also be your pH DI is off, i.e. low.

I still don't see a need for this kludge. It seems to treat a symptom rather than a problem.

One thing I was trying to get across before Larry was that i'm not sure the average brewer would even have to titrate the malt. I think the data set that exists is a sufficient jumping off point, such that you could use the values for a Euro Pilsner and tweak them on subsequent batches to have...

I've gotten to the point where the only real scaling issue I see is in modelling malt. In that case, you have to be willing to take accept that you have a starting point and that the user has to configure that springboard to work for them. For instance, we get the following from A.J.: dQ...

The first thing to ask yourself is: Why would we need this kludge in the first place?

I did not meant o imply that we have somehow corrected/improved the fudge factor, but rather that I don't use one at all. I'll pull down your sheets and have a look.

In this case we have some measured values for pH DI, a1, a2, and a3 to work from. Technically you don't need to measure these values but you have to: a.) Be willing to use an actual batch of beer to tweak them; b.) Be comfortable enough tweaking them What I have had very good luck with is...

Larry, I didn’t mean silly as in stupid, foolish, etc. I was just referring to the fact that you started out sort of proposing a pen and paper/calculator algorithm and ended up back at a spreadsheet. No ill will, criticism, etc. was intended or implied. At the end of the day it’s the malt...

This turns out to be a pretty silly discussion if the end result is a spreadsheet of some form or another. ;) Spreadsheets tend to put you out of back of the envelope territory. Not that I’m complaining. The reason A.J.’s troubleshooter was so profound was that it took something very simple, in...

Are you estimating with a software?

I’ll play Devil’s Advocate here. I agree with some of the above comments but I also enjoy mixing base malts. My comments are as follows: 1.) Ditch the Abbey, Munich, Crystal 60, and Oats. Up the Pils and Vienna to compensate. 2.) Lower the OG majorly. I am against super high gravity Belgian...

OP may need acid with that alkalinity and 20% wheat.

I honestly don’t think I could simplify the math enough to have it be easy to do by hand or calculator, at least for the stuff that A.J. and I worked up. That was kind of the point of putting it in a spreadsheetbin the first place! I guess I’m out!

Should we work within this thread? I’ll type up my thoughts on charge conservation and the math here and we can present a more basic version maybe?

YMMV but sticky status invariably involves a bunch of people who are not the OP of the thread asking for the thread to be sticky'd. I personally don't see anything here that has not been discussed by say, A.J. deLange, You, I, etc. in any number of important threads over the years. I don't...

@WinterWarlock I ran some basic analysis that confirms my previous post. You'll likely need some acid or no acid/base at all.

Ask for it to be a sticky if you think it's worth it.