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But the water can be potentially good. Mine is unfortunately hard water, so I have a softener syatem, but that makes it difficult to use for brewing. I can bypass the system and have the well water itself tested and may be able to use that, at least get the composition of minerals in the water

That part is true, you have to know that the well is producing water. Assuming it is, typically a plumber will get it up and running and shock it with chlorine, then you will run all the faucets for a time to clean out the pipes. Once the chlorine has gone from the system you would test the...

I appreciate the time everyone took to address my questions. Very helpful advice!

Went back to the bible (John Palmer). Also looked at a few other sites. Best to adjust pH after doughing-in the mash. No one really knows in advance what will happen to pH when grains are added unless one has the experience. Since I do not, The basic approach will be to measure pH after grain...

Ok, 20 minutes. Given that there is an initial protein rest step for 10 minutes at 122 F, what should be done for pH there? Or will it not affect the later steps where the temperature is raised?

Thank you for that information. I did wonder how it would be possible to have an acceptable pH range especially if using multi step infusion. It seems that one does not want to wait 10 minutes to know the pH when using the multi step method. So I intend to begin pH measurement after dough in...

Basic question: Should the pH of the water or the pH of the mash be measured, since adding grain to the water will alter the pH depending on the grain. Meaning, do you start the mash and then measure pH and adjust accordingly or adjust the pH of the strike water prior to mashing?

yes, an OLD thread I know. As I am also just starting on AG, I assume no mashout step since you are already sparging at 170 F. I plan to include a mashout step; just for my sake, prior to sparging.

Wow. yes I am new to the all grain brewing, but, with the science background, I understand the idea. I may at some point in the future have to try the cold water sparge.

I know this is an old post, but I just learned of the concept of cold water sparging. Is this essentially saying that you do not need a hot liquor tank and can sparge the grain bed with cold water? I am assuming a mashout is performed prior to this cold water sparging. Sorry, but I just started...

I have read about a quarter of the book; I must say a very honest accounting and many things I did not realize about making that jump. I appreciate all the things you talked about. I also see what you mean about location and space being big advantages. If I ever decide to go in that direction I...

Thank you for that information. I did wonder whether those false bottoms would also fit into the big box store coolers, sounds like they will. I do have a few mesh bags for all grain, and that might also work well enough for mashing instead of false bottom. I am not sure I understand the cold...

Thanks for the reference.

Not sure if anyone will see this, but I have a question regarding a mash tun and hot liquor tank: I'm going to need this kind of set up to do all grain, mostly for convenience/temperature control. There are of course equipment kits sold for this purpose that come with what you need (false...

This is great; I am glad that you wrote a book about this subject. It has crossed my mind as well but I have a ways to go if I ever decided to do something like that. I have the location and the space, but not the level of experience yet (or original recipes), or the capital. But I will get this...

Thanks. That is what I thought would be a simpler approach and achieve the same result.

Thank you , that helps me understand. It is an extra step and there is enough going on with that kind of recipe but I do understand the need to stop enzyme activity.

I found a recipe online for a partial mash of an IPA (a recipe modeled after an IPA called Blind Pig). I wanted to give it a try. The recipe and directions seemed straightforward enough. I had a technical question for those more experienced than I that can hopefully shed some light on why they...

Thank you!

Thank you!