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Forgot to mention 50% dilution with distilled water

1.6, 6, 4, and 46 respectively. No mineral additions Na 6 K 1 Ca 91 Mg 41 Caco3 398 No3-N 6.2 So4-S 11 Cl 22 Co3 <1.0 Hco3 379 Caco3 312 pH 7.4 TDS 454 Mmho\cm .76 Me\l 8.2\8.0

Brewing an ocktober. 5lbs pils, 4lbs Munich, 3lbs Vienna, 1lb caramunich. My tap water has a pH of 7.4. using bru'n water it tells my to add 5ml of lactic acid to my 5 gallons of strike water to achieve a mash pH of 5.4. using pH test strips a very pale color shows indicating a very low mash...

holy **** you guys are smart. good stuff. thank you

For different profiles, there are different levels of bicarb. The profile I am following is Munich Boiled. The question is, then, why is there a target level for bicarb, if any amount is undesirable?

Having a difficult time trying to strike a balance with my ph and bicarb. When adjusting ph with acid I deplete my bicarb, then when adjusting to regain the desired bicarb level, my ph gets thrown out of whack. The profile is good and there are no other additions necessary, just acid to bring...

Thank you for your help. I truly didn't mean to strike a nerve, if I did. I think the program is awesome. I was looking to see if any body else had a similar issue and, ultimately, a resolution. Thanks to all who responded.

I believe my version of Excel was created by Bill Gates grandfather

I am convinced this is an issue with my version of excel as it is an old version

that is a definite possibility that I am checking into

Certainly not trying to criticize your product, because I like it very much, I just want to be able to use all of it. I can save it to my computer, but re-opening a saved version causes the program not to run. I figured this was intentional so as not to have me give the program away to others...

I have been in touch with Martin. He seems to think my antivirus is the problem

Macros are enabled

Any body else use this? Have trouble saving batches in data management? Can't seem to make this feature work. Any body have this issue?

With all that Columbus, you could do a tongue splitter of an Ipa. 12.75lb 2 row, .75lb munich, 1lb crystal 10 or 20, .25 crystal 40, 1 oz Columbus at 60, 20 and 5. US 05

Curious what the result would be if my recipe calls for munich and I replace it with extract, given that I would use a quantity only to match the O.G., but the extract is a 50/50 blend of munich and base malt. How much different would the end result be?

I have a recipe that calls for cara 20 and caramel 20. I don't really know what the difference is, and my supplier doesn't carry cara 20. What can I sub?

I have not been able to get my hands on Zombie Dust, but have heard alot about it, if you haven't tried Surly's "Todd the Axeman", you must.

From what I've read, it's an ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops, which I don't know what classifies as aggressive as to me, Jamils Hop Hammer uses a pound, and I...

Thanks much folks!