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Any advice or links to advice on the use if acids? I've checked a few HB supply shops online and I see lactic and citrus but no others. I see references to muratic in HTB. Would I use the same product found at the pool store?

Ok, so what I can tell is I should look to reduce my alkalinity and sodium. I guess the only way to really do that is dilution, right? Then add salts to up the calcium? Just a little more info on the problem I was/am having....Blonde ale keeps ending up with a real bitter/soapy/maybe...

Thanks! One more thing though....my problem, I have pretty much come to believe us hat I am getting extraction of tannins in my lighter beers. From what I read this can be caused by high pH. Like I said, I am no chemistry expert ( that's why I came here) but it seems like if my starting pH was...

Yes, in a house. No softener present. Water here is known to be extremely soft. Lab results confirm it.

Due to some seriously bad comments received about my home water supply, and some bad off flavors which seem to be attributed to it, I'm trying to jump into the water adjustment idea. Below is my profile from the lab: Ca=<1 Mg=<1 HCO3=166 SO4-S=3 CaCO3=3 Cl=5 Na=80 Total Alkalinity=151...

What is this "organize" word you speak of?:cross:

We do not have a softener installed at my house. At least not one I am aware of. The water in our area is known to be soft. Taking a shower usually requires as much work to get the soap off as it does to scrub off the dirt.

Ok, I know how to calibrate to the extremes, but give me some ideas on calibrating to the temps in the mashing ranges.

OK, all of this talk about mash water pH has brought me to another piece of the puzzle which might make a lot more sense now. I have brewed this beer before using extract and it came out fine. Does that make logical sense? I gotta start studying water chemistry now.

The previous batch of this beer sat for well over a week in the primary and then, because I wasn't in a hurry, I put it in the secondary for a week, including 3 days in the fridge to try and clear it. It never cleared. This one seems very cloudy also. This batch used Danstar BRY-97, the...

@stpug: While this latest batch is just out of the carboy, the previous batch was over 2 months in the keg, and if anything, got worse. I finally ditched the last 2+gals. @CGVT: I would be extremely surprised if not rinsing enough is the culprit as I would say I over-do that part of it, plus...

You think it could be my kettle I use to heat the strike water? Ya think even at temps <180degs, the flavor could be produced? Now that you mention, maybe the cleaning with oxyclean removed the oxidation from the aluminum. I remember reading somewhere how to "recondition" the...

I use an oxyclean solution for cleaning and starsan for sanitizing. I've beent reading some of the brewing sites and it mentions that BOILING in an aluminum pot may cause metallic flavors. I do not boil in one, but I heat my strike/sparge water in one. I may heat some up tonight, let it...

Copied from the water profile: pH 8.5 Total Dissolved Solids (TDS) Est 200 Electrical Conductivity, mmho/cm 0.33 Cations / Anions, me/L 3.5 / 3.4ppm Sodium, Na 80 Potassium, K < 1 Calcium, Ca < 1 Magnesium, Mg < 1 Total Hardness, CaCO3 3 Nitrate, NO3-N 0.1 (SAFE) Sulfate, SO4-S 3...

OK, I've posted my process and equipment in a separate thread as to not hijack this one. Anyone who feels like trying to help, my new distress thread is at: https://www.homebrewtalk.com/f36/consistent-off-flavor-my-centennial-blonde-375255/#post4698398

I am having a problem with an off flavor I keep getting in my centennial blonde brew. See the post below for details. https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/index251.html#post4697299 It was recommended that I post my brew process and...

Yeahhhhhhhhhhhhhhh! Followed the above procedure last night and over night the pressure stayed steady at 12psi. At least for now, the problem is solved. Thanks!

Well, I transferred to the keg last night and for the second time in a row, this brew has taken on an off flavor at the end. I can only describe it as a combination of soapy and metallic. Last batch did the same thing, but I was thinking it might have been something left in the keg. This one...

I disconnected it last night, shut the splitter valves off and turned the pressure down to about 1-2psi. This morning it showed over 25psi. Pretty sure it's a regulator issue now.

Just wondering if anyone has ever experienced this. I set my regulator on a pressure, like 7psi and a few hours later its up to 20. No matter what I set it at, it keeps building up over time. This set on a keg of new beer, no carbonation yet, so it isn't due to the beer being over carbonated...