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like most things, once you start playing with it things will start to make sense.

Calculators are starting points ONLY. Malts are too variable to make these calculators that precise. That is why it is recommended to do a small scale mash to get the 'real' number or simply use your old numbers as a guide. You are best to stick to one recipe and do ONE change per mash if you...

I asked for the differences between the two. But the obvious thing is that you use acid malt and phosphoric acid to lower the pH and then use baking soda to bring it back up? I'd stick to the phosphoric acid to adjust the pH, then you only have to worry about one parameter.

OK. You reduced two malt ingredients. What did you change in the water? I think we need some actual numbers here. If you left the water the same the pH should have been HIGHER.

I've always guessed that the ancient Egyptian beer was more about bread making than drinking. It was probably used to leven the bread. They didn't have the tools available to keep a tight control on the alcohol production. That would have left the brews thicker and maltier. I think that's...

Umm... If this was your fourth batch did you change the 'water recipe'? If you always start with distilled and build up then why were you even checking the calculator and not going by what your notes told you from past experience? Did you input the exact same parameters into the calculator...

If you like lots of sodium in your beer. The softener uses salt to get rid of the other solids and you end up with that instead. Softened water is not the way to go generally.

An infection usually drops the gravity because it is using stuff the yeast couldn't. Let it ride in the secondary for a month or so and see where you are at. If the gravity continues to drop and it gets more sour then you have your answer. Patience isn't a virtue. It is a tool.

You don't want a lot of 'character' from the water for this style. Just do what you need to get the mash pH dialed in and you should be good. Calcium chloride if you prefer malty, gypsum if you prefer hoppy.

I've read this is another of those well misapplied research quotes. Supposedly the original research had that slated as total liquid intake and said that most people got this without having to drink additional water.

Buy the 'Yeast Book' and read it. A lot of standard practice is not supported by the research done by professionals. I plan on rereading it soon.

Drop the temp on the sample more and see if it flocs. Generally at that temp I'd expect the yeast to go idle. My guess is you aren't seeing yeast. Maybe a chill haze? I have seen definite 'zones' in my carboy when cold crashing. It isn't that hard to put yeast to sleep.

It needs to be to the judges taste and that will vary with each competion. I have a handful of people whose palates I trust and know will give me an honest opinion. I'm not paying anyone to drink my best beers. I've judged competitions and some have some pretty sorry judges to be honest...

How did you measure the mash pH and what was it?

Not sure why you wrote that and didn't stop and decide not to post. Seriously.

These don't seem to have the BTU output I expected them to have or I'm reading this wrong. Late, so that could be it too. http://www.aqua-calc.com/convert/power/megajoule-per-hour-to-british-thermal-unit-per-hour

I know a handfull of people whose palate I trust and I know will give me honest answers. None of them were on this panel. Seriously, I can only read the abstract but they lost me on the first sentence. "Craft brewers face the challenge of creating beers with high levels of bitterness and...

I just used fiberglass and sealed it up with RTV when done.

Maybe it is an amp mismatch? I've read that is possible. Doesn't make sense, but, that's what I've read. I guess it could depend on the circuit.

They were putting in a 're-carbonation' facility. I could never find any word on WHEN this would happen, but this is my latest readings: RO pH [email protected] RO TDS 19 Tap pH [email protected] Tap TDS 235 Kind of interesting to see how much the pH changed with temperature.