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Bow chicka wow wow. Heh heh, just saw the date on the post now.

Starter on dry yeast??? Or do you mean on harvested notty?

Sweet, PM sent. I'm brewing this weekend so feedback should be swift.

Great info there, thanks a mill! Found a €20 one like you described here

Oh yes they say that themselves in the water report. Essentially it translates to "we'll change the source only as required, ie, for out of the ordinary circumstances". I got a new ph meter today and calibrated it and measured by tap water and it was ~8.0 which is much closer to my zone than the...

My town gives 3 different water reports from 3 different zones. Should I take the average value from each of the 3? I only made a screenshot of the zone I live in but can post up the other 2 if there's any interest

Have you a link for your calculator? (Or are you referring to Mash Made Easy?)

Phew, thanks everyone for all the help! My water is indeed blended and/or switched throughout the year. I guess the 0 alkalinity method is the way forward for me!

I I got mine from the brunwater helper. Also my bicarb level is roughly in the middle of the reported range so I guess panic over? Brunwater tells me to add 6ml lactic acid to get a pH of 5.4 so I'll see how that goes and report back

Yes sorry. I've updated the OP to include the translated brunwater results. I did Alkalinity mmol/l * 50 to get 112 ppm as CaCO3 so I hope that's correct. Found some conversion tables here

Hi, My water report shows a relatively stable PH variation between 7.73 - 8.29 (currently lying at 8.02) but my hardness is showing huge swings between 6.03-18.4 in German Degrees of Hardness. My latest reading was at the low end of that at 6.41°dH. Is this something I need to worry about...

Can you remember roughly how many oranges you needed to peel to get the 2oz/60g for this?

One for Brulosophy?

I'd like to add to the conversation on Vienna malt is that I have absolutely no sweet tooth. German Dunkels tend to be too like a cola for my taste buds

That's what I was thinking. Flavour from hops boiled for 60 mins is much less notable than say whirlpool or dry hops.

This recipe calls for ~150g of cascade but I only have ~120g (1oz short). I do have about 80g centennial though... should i sub for bittering or aroma?

Could be. I'm in Austria so perhaps what ye get in the UK is different. We have totally different weather (extreme winters and summers) so that's bound to produce different barley. Add in different malting traditions (I assume there would be...) and that probably accounts for it

100%. Even checked my order history around that time ;-) Here's the product Vienna Malt (7 - 9 EBC) - crushed Used for the following beer styles: Vienna Beer Style, "Maerzenbier", "Maibock", Amber Lager, Home Brew Beer, Golden Ale and October Beer Result: full bodied, golden colored smooth...

Same process for every beer. 65C for 1 hour and US-05. Did these in 2016, was looking for the thread for reference and noticed I had never reported back! The pale malt was from Crisp: Description EBC 5.7 Flagon Variety. Top quality Norfolk-grown 2-row winter malting barley is widely...

If anyone is interested... I found no difference between pale malt and marris otter. Vienna malt is too sweet to use as a base malt. I didn't get around to doing a Pilsner SMASH. The MO and Pale beers got raving reviews at the local meetup. Everyone agreed with me on the Vienna as a base being...