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Still not clear how this would be applied to my set-up. Here's a pic of my current set-up.

Do I have it right? 13 pounds of grain = 5.9 kg * 50 = 295 * .15 (desired pH shift) = 44.25 44.25/10 = 4.43 If pH is high - 4.43 mL of lactic acid If pH is low - 4.43 grams sodium bicarbonate. Start with half.

Makes sense. Would these be a quick rule of thumb for addressing a mash pH issue during the mash: If pH number is low - add Baking Soda If pH number is high - add acid

The bend is dictated by the ceiling height so a longer tube will not help.

I'm not clear on how this would be applied. Sorry for the double post.

I'm not clear on how this would be applied.

When I put the lid back on it immediately began bubbling in the blow-off bottle so I do have active fermentation. I noticed the lid wanted to pop out even with just Starsan in the carboy unless the bung was out. I figured the pressure (any at all) was causing that and the blowoff tube would...

Started this fermentation yesterday. First time wth this carboy. Checked this morning and the lid was off!

Thanks AJ. I was thick in the middle of my brew yesterday so I couldn't dig into your response like I wanted. What was odd is that the pH of my test mash was 5.45 and the mash pH during the actual brew was 5.36. I'm not sure what caused the difference as I was as careful with my measurements...

After 20 min is 5.36

Mash after 10 min is 5.39

I should have mentioned I'm using RO water. Adding acids would lower my pH, correct? What if I find, during the mash, I need to raise my pH, say .05-.1?

My measured mash pH was 5.45 during my test mash. Bru'n Water estimated 5.31 Brewers Friend estimated 5.79 I give up!! Not really but don't know what to do.

I am using Bru'n Water to build my water profile for a Porter I am brewing today. There is a thread on this that I would love help on of you can: https://www.homebrewtalk.com/showthread.php?p=7662505#post7662505 At a minimum, I need to know how to add the measured mash pH in Bru'n...

I did my test mash. Bru'n Water estimates a Mash pH of 5.31 with no additions, yet I measured 5.46. Not sure what to do now. I can't figure out how to enter the measured mash pH in Bru'n Water. pH after 10 minutes 5.45 pH after 20 minutes 5.46

I believe that's what Yooper said she does as well, when needed. (see above)

Hopefully these images are bigger and easier to read. Water Additions and Sparge Acid Additions Zoomed (For easier viewing) Water Profile (Results of Additions) I see Bru'n Water has me adding Lactic Acid to the sparge volume. It also has be dividing my Calcium Chloride between my...

Tell me if looks better.

I'm brewing BierMuncher's Black Pearl Porter recipe and I'm estimating it to come in around 6.2% ABV. If I have room in my keezer I'll condition it in there under pressure. I do want want to plan to age something in a corny in the future though. I guess I better make sure it's one of my better...

I'm brewing my first Porter this weekend. Once it's done fermenting, I'm planning to keg it and let it condition in my basement 65-68F for a short time - I'm thinking 1-2 months (or longer?). When doing this, do I need to carbonate the beer in the corny or is it ok to purge oxygen from the...