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To me the sauce tastes more tangy than sweet but the taste of the un-sauced patty isn't too bad, kinda like spam but not quite as good as spam.

I know I wrung your necks a while back about this whole thing but is there finally an accurate mash model out there incorporated into a user friendly program or is it more of the same by-guess-and-by-gosh. Most of the spreadsheets I've seen look like something Sears did when Roebuck wasn't looking.

I'm up to five, five McRib sandwiches!!! Haha haha haha... (queue thunder and lightning). I must be insane in the brain!! Must cut back to one-a-day......

You'll be pleased to know that all of them have already been "disposed of" - providing happiness with that "light and airy feeling". You know what they say, 1 a day keeps the doc away. Perhaps it's time for another McRib!!

I'm up to four, four McRib sandwiches!!! Haha haha haha... (queue thunder and lightning). McRibalicious!!!! So delicious!!!!!

I'm up to three, three McRib sandwiches!!! Haha haha haha... (queue thunder and lightning). All y'all are WEAK!!!!!

I'm up to two, two McRib sandwiches!!! Haha haha haha... (queue thunder and lightning).

McRib will make you sing!! Chim Chimney Chim Chimney Chim Chim Charoo, good luck will rub off when you eat a McRib tooooo!!! Wow that was tasty, get out and get you one boys (and girls)!!!

Yeeeeehaaaawwwwwww!!! Best sandwich on the face of the earth!! Do you like McRib's? Slathered with sauce, pickles and onions!!! I can't wait.

Not familiar with the recipe but assuming it contains a lot of roasted malt you may need to increase your alkalinity to overcome the acidity of the roasted malt. A water calculator would be able to tell you how much Baking Soda and/or Calcium Hydroxide is needed to bring the mash pH back up.

Enzymes in bread yeast and flour break the starches down into simple sugars. It doesn't take much simple sugar fermentation to make bread dough rise, on the other hand, it takes a significant amount of enzymes and simple sugars to make a 5% beer...

Not sure where you got your distilled water but I've seen distilled with more alkalinity than RO water. Not sure if this stuff is regulated but it may have been produced with RO/DI equipment that needed servicing and was labeled distilled. The variance in that Spring Water, especially if it...

Guessing never works. Obviously the bottles of spring water you purchased had more alkalinity than you expected and given the analysis sheet it can vary from none detected to up to 100ppm alkalinity CaCO3 (in 2017, not sure about now, it may be more), the same with Ca, SO4, Na, etc... such that...

Precipitation is normally H2O. ;) For some reason I found that humorous, thinking about a reaction that would in fact precipitate oxygen and hoping it doesn't occur in our atmosphere.

You'll have to qualify the excessive proteolysis with a mash pH, temperature and time. Were you purposefully doing a protein rest? A high enough temperature and short enough time those enzymes shouldn't be anything to be concerned with.

My interpretation is that he believes that lager yeast don't multiply as fast as ale yeast therefore that equates to less acid produced by said yeast. I would think that yeast just set the level of acidity they need and go from there, no matter how fast they multiply. It depends on the final...

Start of boil pH can be from 4.9 - 5.2 or even higher in some cases. Ideal start of boil pH depends on the desired characteristics of the beer being made. A lower pH starts to minimize hop utilization but may smooth the bitterness and a higher pH will increase hop utilization but bitterness...

Chances are it won't be done without a large push from folks with significant resources and/or influence on the right people.

Your hypothesis in #123 is close and that's what should be pursued if anyone is interested.

If brewing water calculators come up with one answer and the pH of the mash varies over the period of the mash, the answer made by the calculator is only correct once during the course of the mash, unless the pH of mash fluctuates like an accordion. The only pH to carry over to the next process...