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According to this article the new SS Brew fermentation temp stabilization system will be out in September. http://pbc.pacificgravity.com/ss-brewing-technologies/

I've had a weizen in my primary fermenter at 68 degrees for about four weeks but plan to bottle in next 48 hours. I'm assuming this isn't a problem? Sent from my iPad using Home Brew

I originally posted my sulphate ppm as 20 and chloride ppm as 11.3. After testing at Wards I'm now at 6 ppm sulphate and 11 ppm chloride. Not sure why the difference but is the sulphate still high for a hefe and, if so, how do I go about reducing it?

I am planning to do a 1/8 scale min mash where I would bring my water to the proper Ph using lactic acid then add the scaled down grain bill to measure its effect on the base water Ph. Does that sound like a pretty good process?

I've been seeing these tablets offered on the Northern Brewer site and was wondering if anyone has had a chance to try them out?

Is it best then that you wait a while, say 15 minutes or so, to test ph after the acid addition?

Got it. Thanks for help!!

Ok so far five gallons I should add 2.6 mL?

Have you tried any other spreadsheets with which to compare Bru'nWater. I looked at this and sounds pretty good.

If I treat all of my brew water with Lactic effectively lowering the Ph to 5.4, won't the mash Ph be well below the 5.4 I am looking for. My water starts at 7.45 and winds up being 5.9 - 6.1 during mash.

May need a few days to digest that but thanks for the help!

Total alkalinity number is 110 Bicarbonate alkalinity 0148 (from water co. report)

Here are the ph readings from last batch of Hefeweizen using: #5 white wheat #4 German Pilsner #.25 Caramel 20 #.25 German munich 1 oz. Hallertau My Ph readings at room temp. are as follows: Starting water 7.45 Ph Dough in 6 Mash 5.9 After sparge 6.25 After boil 6 Ph & OG 1.042...

Excellent suggestions!

Ok. Tks!

Does 4 °P mean 4 brix?

One follow up. I understand that I need to monitor the Ph and gravity of the end runnings of my mash into the boil kettle. Do I need to take a sample from the wort in the kettle or from the hose between the mash tun and kettle? At what point do the readings tell me to stop sparging?

Great info. Thanks!!!

Will be using a Hanna ph meter with temperature compensation to monitor my mash ph, however I have a couple of questions about the procedure for doing this. First, I have seen some posts that say the sample needs to be measured at room temp despite the use of a temp compensating meter. Second...

Liked that last comparison. Thanks!