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Translation: No, it doesn’t. But it kind of does. ;)

You don’t need to vary the pHz to get a prediction from user inputs. I also have a “Find pHz” function that zeros the charge automatically. I keep both calculations in my personal sheet as a sanity check and because frankly, I like clicking the macro button! I guess I don’t get how you...

I’ll have to look harder. I’m used to seeing things a certain way, mainly charges calculated for each mash component and summed to zero using background functions or macros. I guess, for me at least, given my interactions and work with A.J., charge conservation or charge based pH estimation...

We can at least agree the savvy brewer typically needs to have pertinent information in order to use the data they possess. You’re starting to sound like a curmudgeon by the way!

BE-256 is closer to a Saison type yeast. Lallemand Abbaye is the one to use, unless you already made your purchase.

A few thoughts: 1.) ppm or mg/l is a perfectly acceptable form of telling how much of an ion is in the brewing water. Hopefully we can agree there. That there needs to be a distinction with respect to source and added mineralization for tallying charge is something I agree with. 2.) You can’t...

So, for the sake of posterity, let’s make that distinction here and now. You are referencing source water with mineralization, and I’m talking about mineralization added to RO/Distilled.

So your telling me that 3 g of Gypsum in 7 and 3.5 gal of mash volume, respectively, yields the same mEq/l?

You mean to tell me that if we both use 7 gallons total, but you mash with 7 and me 3.5, that your more dilute mash will be exposed to twice the calcium for an equivalent dose? I’d have to see the numbers on that. Unless I’m missing something, while the mEq/l would vary, the mEq, and this the...

How quickly did the fermentation proceed into the 70s? If fermentation was done in 3 days, you may have pitched too hot.

It’s not a dig at all and I don’t call into question the development of the new calcs, but it seemed as though for all the time that had passed, and for the breadth of conversation that was had about charge conservation here at HBT prior to A.J.’s departure, that there would have been more...

I had high hopes for the new MpH, but for all the talk about incorporating many of A.J.'s charge conservation principles, it seems all that changed was jettisoning color based malt calcs for the current approach. It doesn't seem as though any of the acid calcs or anything else was changed.

What did you pitch at? How fast did the temp climb? Very low terminal gravity in 3 days is not a good sign. Your temp likely climbed too fast, too quick. Solvent is not going to go away. I’d be concerned about your gravity readings. You were low on OG and very low on FG. Are you confident in...

I am going to throw out my process here. Full disclosure: this is an advanced technique and a pre-requisite is that you have some experience with these types of yeast. I personally only use WY3787, WY1762, and WY3522. I understand we are in the Beginner's sub-forum but in the interest of...

Open fermenters in larger production breweries are going to be shallow, i.e. lots of surface area. Think big squares, rectangles, circles, etc. where the surface area is large but the wort depth is small.

Or just let it settle in the bottle. That’s just my opinion though. I’m used to bottling with extract remaining so the bottled beer dropping clear is always my indication things are moving along. My concern would be that if this recipe achieved the OG quoted in the CSI writeup, and then...

How does the beer taste right now? Any off flavors? It will obviously be green at this point but anything off to you? I know you are following the directions from CSI but I can’t see letting it sit around when if it’s finished, you could just bottle it and condition it in the bottles. Better...

It depends on what kind of bottles you are using. I personally wouldn’t want to prime the typical stubby or longneck over 3 volumes, and that isn’t even taking into account whether you are sure the beer is actually finished when you bottle. Now granted, there is some measure of safety margin...

I always add my salts directly to the crushed grain. I recirculate throughout the entire mash and mash very thin so I’m not concerned with the added minerals not being dissolved fully into the wort.

What is the gravity currently?