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Some of the reasons for adjusting mash pH are: Improved enzyme activity during the mash, leading to better conversion of starches to sugars Lower pH in the finished wort which improves yeast health during fermentation, and also inhibits bacteria growth Improved hop extraction rates in the boil...

You could make the extension cord yourself: 50' of 6/3 $162.00 25' of 6/3 $86.00 50' of 8/3 $116.00 25' of 8/3 $66.00 Of course there are other manufacturers that may be cheaper and some may be more expensive. 4 wire cord would be a little more expensive. You would then need the two ends...

Not sure what brand of extract you have access to but check out the Briess website for extract recipe suggestions. http://www.brewingwithbriess.com/Recipes/ http://www.brewingwithbriess.com/Recipes/beer/display/alabama-lager

Yes, a 3 or 4 wire 240v extension cord is safe as long you aren't careless with it. The alternative is to wire in a subpanel in your garage. It's not difficult to do, but it does require the tools and knowledge to do it (or a "professional").

It depends on the input water. If the filters are changed and the system is flushed (auto or manual) on a regular basis, there shouldn't be any bacteria or bio-film build up. If the input water is laden with iron or sulfur bacteria (that causes a slimy buildup) they should be mostly filtered...

There will be no noticeable difference between the two. Flaked oats are pre-gelatinized with steam and then rolled such that they do not require cooking prior to mashing. Malted oats have been gone through the malting process and as such they have the starches of the flaked oats along with the...

I've brewed and enjoyed both British beers (high(er) mineralization) and American Lagers (low mineralization). Each method of water treatment gives a unique character to the beer. Each of you would do well to brew each others beers and exchange them. This thread, however, is concerning the...

No, do not adjust your pH up 0.2 points. What is the P value of your consistence statistic? How many data points have you used to arrive at that conclusion? 0.2 is within the accuracy (+/- 0.05) of your pH meter. Check your pH meter stability. Preferably think about obtaining a (+/- 0.01)...

That is modest alkalinity... adding calcium salts (calcium chloride and calcium sulfate) along with an acid should be enough. Example: 50 ppm Ca + 1 tsp 88% lactic acid should bring 8 gallons of that water to around 5.4 pH with ~10 ppm of alkalinity as CaCO3 remaining. Of course you may choose...

Residual Alkalinity is a measure of the amount of alkalinity beyond that which is neutralized by calcium and magnesium in the mash. Ca = 1.9 mg/l * 0.05 = 0.095 meq/l Mg = 0.3 mg/l * 0.0833 = 0.025 meq/l 3.5 meq/l of Ca neutralizes 1 meq/l of alkalinity as CaCO3 7 meq/l of Mg neutralizes 1...

Food grade 95-98% sulfuric appears to be available here: https://www.sciencelab.com/page/S/PVAR/23027/SLS3793 Food grade 37% hydrochloric appears to be available here: https://www.sciencelab.com/page/S/PVAR/23027/SLH3052 How one would dilute both to make a CRS or AMS type solution would be a...

You could set aside the spreadsheet and employ a simple water treatment: 1.) Measure alkalinity with a test kit (salifert, etc..) 2.) Measure calcium with a test kit (salifert, etc..) (or multiply the alkalinity by 0.4) 3.) (1,2 And/or) Set the pH (and thus alkalinity level) of all liquor to a...

Does any serious brewer use Malic, Tartaric, Citric or Acetic acids to neutralize alkalinity and/or control mash pH? If so, what effects do they have on the final product?

What reference book(s) contain density tables for the following acids (20 degree celcius): Hydrochloric Sulfuric Lactic Phosphoric

As they say on the British forums, "It depends what you're accustomed to." To each their own, I guess. Murphy and Sons water treatments, CRS and/or AMS, are pretty standard over there.

High mineralization is intentional (and traditional) when treating water the British way. Check out the British homebrew forums for some lively discussion of water treatment.

Still dukin' it out with the Brits eh Martin? http://forum.craftbrewing.org.uk/viewtopic.php?f=44&t=11935 http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=9&t=79639#p825096

Agree that a water report or pH meter is prudent though Salifert also has a Ca test kit.

Simple: 1.) Water report or pH Meter with acid required calculation -or- "guess and test" with acid addition and alkalinity test 2.) Reduce Alkalinity (Salifert test kit (alkalinity and ca), acid additions) 3.) Add Calcium w/ flavor minerals (chloride, sulfate) * - May require dilution for...

Since Phytic Acid is stored in the hulls try conducting a mash with hulled barley malt or malt some unhulled barley and add Na or K metabisulphate plus some hydrogen peroxide to the steep water.