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Forgive my ignorance. It seems that taking a pH sample 25 - 30 minutes into a low water to grist ratio mash that only takes 30 minutes is the end of mash. Where on a high water to grist ratio mash that requires a 90 minute mash the conversion is only 33% complete. Would not the predicted pH at...

From the link you referenced: "A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high concentration of sugars." So, by...

I was intending to do a 20 and 30 minute pH sample but time slipped away. Although I pulled the first sample at 23 minutes it was a good 20 or 30 minutes before I tested the first sample. When it came in so high I took another, by then 55 minutes had passed. I added the final sample at 90...

BW 1.23 MME 3.10 EDIT: My OG was 1.50 estimated 1.49

I brewed a Wit beer today based of Brad Smith’s recipe. Brad’s is a 10 gallon, I reduced it to 5 gallons, reduced the IBUs and used WY 3068. Other than that, I followed his recipe pretty close. Below is the data. I don’t know if there is anything useful in it, but never-the-less here it is...

Downloaded 3.00. Thank you. I brewed a Blonde using MME 2.4 last week. My first time adjusting pH. I’m hoping to finally get a good tasting light colored beer. I’ll know in about 2 weeks.

I downloaded BeerSmith 3. The Mash pH Adjustment tool doesn’t allow you select a water profile. Instead it has you select the Bicarbonate level and the measured Mash pH. For DI I selected “0” for Bicarbonate and and 5.72 Unadjusted Mash pH form the Recipe page. for a desired pH of 5.4 I got the...

OK, I think I understand. The grist to water ratio doesn't change the acid required when using DI water because the water is neutral. I did the same test using my water profile and the acid required increased as the gallons increased. Am I tracking?

Oops, it looks like we hijacked your BeerSmith thread. I still have the 2.3 version and I can’t find any way to do acid additions or calculations in it.

I'm confused! I entered the same numbers you did into Bru'n Water 1.22 and got the same results as you did. It does seem odd that the additions increased at 5 gallons and then decreased 8 gallons. Next I tried this test in Brewers Friend and got 4.35 ml Lactic Acid and it remained the same...

I’m not saying that a person shouldn’t make every effort to prevent oxygenation. What I am saying is that if or when something goes wrong in your process it won’t necessarily ruin your beer. I’ll never know how this would have tasted had I purged the keg properly before force carbonation. As...

For what it’s worth, it’s been a little over two months since I kegged this beer and it’s still getting better each week. This keg will be empty within a week so I’ll never know how long it would take for the oxygen to ruin it. Tomorrow I’m going to fill a 750 ml bottle and put it the...

Ya, my tap water is pretty high.

At the time I posted this I didn’t know one acid from another and just pulled citric acid out of thin air. After some additional reading on the subject I decided on either lactic or phosphoric acid.

Thanks, I’ll try that when I get back to my computer..

Thanks all of you for all the input. That’s good to know about the acid to mash ratio. I’ll use lactic acid. Thanks Silver, I’ll download the newer version of MME and put the numbers in the way you did. Yes on the chlorine, I’ll use a half a campdon tablet in the mash water. I’m out of state...

I’m kind of ignorant on this subject. I thought the acid reduced the alkalinity. What can I do about the alkalinity and where should it be? Should I blend in some RO water? I attached my water sheet and my Ft Worth Water report. I may have filled out the water sheet incorrectly.

This is my best ever Ginger Beer (AKA Barley Pop). It was a hit with most every one who tried it. It’s been 4 or 5 years since I made it. I’ll probably make it again soon. I will skip the lemon grass next time and just use 2 lemons. We have a masticating juicer so I’ll juice the ginger and add...

I have been reading mine wrong all along. Thank you.

This is my first time adding acid to my mash. It’s a Blonde Ale, the recipe and MME numbers are attached. Is 7.08 ml a lot of lactic acid for an 8 gallon BIAB full volume mash for a 5 gallon batch? Am I going to get a sour taste? At what point should I consider using phosphoric acid? This...