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I’ve used the “Primer” (starting with RO water) for a few of my brews and now I’m taking my water chemistry to a new level. I purchased a Hach Pocket Pro+ pH meter and I’m trying to learn to use Bru’n Water to estimate/plan my water additions to hit the water profile and pH targets for the...

Also curious on how to use Bru'n Water after I conduct my test mash on Friday. How do I use the data (test mash actual pH) to fine tune my Bru'n Water report in preparation for my brew the next day?

Here's my latest attempt at hitting Bru'n Water's recommendations.

The Lactic Acid was automatically added to the "Sparge Acidification" volume as a recommended value. The target mash pH I was shooting for is 5.5. The estimated mash pH with these additions was 5.51 Looking at the BF version you created as well, thanks.

Here's my grain bill 8# - Pale Malt 2 Row (2 SRM) 2# - Munich Malt (10 SRM) 1# Caramel/Crystal Malt (30 SRM) 1# Chocolate Malt (350 SRM) 1# Flaked Oats (1 SRM)

OK, here's my first real swag at my addition's. Bru'n Water v.3.4 Water Adjustments Black Pearl Porter Profiles (ppm) Exist Mash Finished Ca 0 93 67 Mg 0 5 5 Na 0 8 8 SO4 0 66 66 Cl 0 46 46 HCO3 0 168 NA SO4/Cl Ratio 1.4 Batch Volume 5.50 Gallons Total Mash 4.19...

Bruin estimates my mash pH to be 5.32. I thought Bru'n Water actually provided the recommended additions based on the style, water, grain inputs, etc? I have no idea where to begin with building a water profile except for the info found in AJ's primer. I don't think the primer goes into that...

1L of Zymit Enzyme Cleaner

I've noticed an improvement in taste in the batch I tapped on July 3rd.

I'll be using RO water. I am going to conduct a test mash (my first ever) using my first pH meter (Hach Pocket Pro+) to determine what my mash pH will be so I can attempt to determine how much lactic acid and/or acid malt I will need to include. I will also be using Bru'n water (just getting...

Excellent. Thanks AJ. I always appreciate your input.

Update: I just purchased 1 Liter from Cole Parmer. I didn't realize Cole Parmer is the distributor and International Products Corporation is the manufacturer. Diluted Solution Shelf Life: Cole Parmer recommended the diluted solution be used within a couple of days or the pH could shift. IPC...

Looking for a place to purchase this product. If there's is a similar, less expensive alternative, I'm all ears. Also, what's the dilution ratio for cleaning a pH probe and how long can I store a batch of solution once mixed? Appreciate any help you can provide.

Cool, thanks

Starter's been on the stir plat for about 28 hours. Not as cloudy as I thought would be. Planning to chill, cant and step up again for a brew on Saturday. Think I should give it another 24 hours or go ahead and chill it the morning? (36 hours total).

I purchased this Hannah Enzymatic cleaner to clean my Hach Pocket Pro+. The instructions call for 75ml solution and 1 packet of included powder. They give you 3 packets. So basically I will get 3 cleanings per bottle. This doesn't seem very economical or practical. Any better...

I bought a 5 QT rectangular cooler to do tests mashes in. I.e. 1# grain, 1.6 QT water Think this will work ok?

I followed BierMuncher's gelatin process and added gelatin at room/fermentation temp then chilled.

My Kona didn't come out as red as it should have based on the pics I've seen in the OP. Followed the recipe to a T except for adding the first hop addition too soon. I haven't had an original Kona so I can't compare the taste. It's OK but not what I was hoping it would be. I kegged it 8 days...

Good advice. Those were my thoughts but just wanted a bit more reassurance.