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Maybe I explaining this wrong. Water from the start-pH 6.9 The test kits lowest value is 6.8. The color is orange. 1 hour after the grains were added the color strip tested yellow. This would show it is way under 6.8. If I followed the color chart according to the shade changes yellow would be...

Yooper the pH of the water was 6.9 before I added the grains. I then tested the pH after the grains were in for one hour with a basic pool strip. 6.8 is the lowest value on the chart at a light orange. The color came out yellow. I know we do not have an exact value, but do you think the pH is...

Yooper I was following Beer Smith recommended additions. I added 4g gypsum, 3g table salt, 1.5 epsom salts, 1g calcium chloride and 4g chalk. The mag maybe lower as my test kit is in 20ppm incrementrs. I go with 5 g of calcium chloride and will also try some lower starting temps for the yeast...

Thank you all for your help. I know I've given limited info, but you are still sticking in to help. Uniondr I forgot to add I use 1/2 whrifloc tab. cavalrymsh No nutrients were added. Wort is getting airated by a mix-stir agitator for 3-5 min. Setesh It is hard for me to describe the flavor as...

stpug thanks. The yeast book I have didn't give as detailed numbers. The numbers you gave me are what I was looking for. Thank You.

I'm talking about having low temps first as this will have the least amount of off flavors in first few days of fermentation. Then elevating the temps to help clean the beer. I'm a newbe and I'm taking this info from White & Zainasheff Yeast book. I want to make sure I'm getting it right.

Shenanigan "missing something" meaning I would like to know what I'm doing wrong.I just seem to have to wait 6 months for the beer to clean up. Setesh My gamut of two during the brewing are and I'll keep it simple. Stout Heat water to add grains stable 152 deg. raise to 168 10 min. fly...

When you start fermentation temps low in the first 2-3 days. Then slowly elevate them. What's your temp schedule? Sorry Ales in general, but feel free to add Lagers as well.

I'm missing something with most of my beers. They just don't seem to clean up until 6 months. I use temp controlled fermentation. The water used is R.O. Elements added for the region of were the beer was made. All grain brewing. Yeast is done by starters. They clean up eventually so bacterial...

Thank you danb35. I knew I was missing something. Thank you again.

Does anyone know the best way to take apart the Aubrines 240 switches to mount? I pulled off the white retainer clip and pulled the button and black section off. I do not see an easy way to remove the button so it can be mounted. I'm afraid that I might break it if I go any further.

Thank you all for the input. I appreciate it. I noticed the ULD's are longer than my original plans. I decided not to worry so much on maxing the size, but go with what will fit best in the tube I am using. I also remembered it it for my mash and the water volume will be lower than I planned...

Maybe I'm thinking about it all wrong or using the wrong terminology? jeffmeh I was going to circulate the wort through the tube that has a heater element in it and then back over the grains in a cooler. This way I could do step mashing if needed and have better efficiency having it flow...

What is the max element size you can use on a rims tube without scorching the wort? I making a BIAB system that has a rims tube 1 1/2" with and a pump at 80 gph. I make 5-6 gal batches. Thanks for the advice.

Got it. I was just nervous since I use R.O.D.I. water. I'll keep and eye on the pH and go from there. Thanks for all your help ajdelange.

I understand the grain does supply minerals and inositol. If pure water has shown the need for mineral additions on top of what the grain supplies then shouldn't inositol be needed as well?

I guess I am just worried about the lack of minerals resulting in the mash not being able to reach the proper pH.

If my pool water is cooler than my well I will use it on my plate chiller then run it through an exchanger in a cooler with ice and some salt to be anal on another couple degrees. If this will not work chime in. I do not want to reinvent the square wheel.

I use R.O. water and adjust it to the area the beer is known for with Beer Smith2. Reviewing Palmer's How to Brew. I came across brewers in Pilsen using an acid rest to help the enzyme phytase acidify in the mash. Phytase breaks down phytin into insoluble calcium, magnesium phosphates and...

DrunkleJon Good point since this is your typical restaurant blues. I can only imagine what it looks like on the other side when your all hopped up. Nightshade Hop Pressed what a night cap and as you say saving you money on research and development on that next brew.