Search results

So you're trying to eliminate the standard nomenclature of (pppg = points per pound per gallon = points): Fine Grind Extract (points) * Pounds of Grain / Final Batch Volume = Max Extract (points) 37 points * 12lbs / 5g = 88.8 points With an efficiency of 75%: 88.8 points * 0.75 = 66.6...

In a Lovibond based calculator that could be a problem. Telling it higher lovibond values than what really is being used tricks it into giving you a lower pH estimate when in reality you'll get a higher pH due to the lighter colored grains.

I think your grain Lovibond colors are off, though I don't know how big a difference that would make. 2 Row = 1.8 Wheat Malt = 2 Flaked Oats = 1 (unless you're toasting them?) Also maybe Bru N water expects the CaCL and CaSO4 to drop pH more than they actually do? Have you tried comparing...

Interesting. After researching it myself that makes sense.

Physically it depends on ones body mass, liver function, heart health, gut viability and various other factors. Everyone will be different. That's why measuring such things is foolish. You would have to ask a person's weight, height, how long they've been drinking alcohol, what they've had to...

In the Brulosophy test on Sodium levels in beer, it was suggested in the comments that sodium lactate or sodium phosphate could be used to add sodium ions. Not being familiar with these chemicals, would they be viable additions and how does one perform calculations for them? For example, would...

That's odd, US Plastics, is actually in Lima, OH. A couple hours west of your location.

I've used these strainers before. The finer ones do clog easily and are fairly flimsy when pouring hop pellet laden wort through them. The courser ones may be useful though. They are also available here: https://www.usplastic.com/search/default.aspx?it=item&keyword=strainers

Lots of questions. I don't think Mr. Brungard would lead you astray. Adding the roast barley at the end of the mash (or even the sparge) means that its acidity is not contributing to the mash itself, therefore add the recommended amount of acid malt. You probably wouldn't want to acidify any...

This is generally called conducting a test mash. https://www.homebrewtalk.com/forum/threads/how-does-one-conduct-a-test-mash.639498/ Unless you're using the same malts from the same batch, in the same amounts with the same water you would need to conduct a test mash every time you brew.

I don't know of any pre-programmed software, though I haven't searched, but a simple web-page would do the trick as a phone app might be overkill for something like this unless you're using the app for something more like ads and advertising (which can be done on the web-page).

Put a cup of hydrogen peroxide or a bit of campden tablet in the final steep water. Keep the grain at a cooler temperature mid - upper 50's is ideal. When the steep is done don't keep it in the steeping container instead spread it out on the floor on a large plastic garbage bag (unscented)...

Just because the recommended range for a mineral is say 0 - 300ppm doesn't mean that the entire range of values is appropriate in all circumstances. The profiles provided in the software are suggestions that make use of values in those ranges to make an acceptable profile. A profile that...

Has anyone used one of these 5000w countertop induction cooktops? https://www.amazon.com/gp/product/B016UBZT3U/?tag=skimlinks_replacement-20 Will it work with a pot larger than the 11.8 in. X 11.8 in. top?

Yes, that's the route I would go down, but feel free to modify as you see fit.

Chalk doesn't easily dissolve in water, you need to bubble CO2 through the solution... http://braukaiser.com/wiki/index.php?title=Building_brewing_water_with_dissolved_chalk Use baking soda and/or pickling lime instead. Some people still use chalk but it may not be as effective as you're led...

There's nothing wrong with what you have there, some things I would change: 1.) Total Batch Volume should be 5 gallons? 2.) Don't be afraid of higher calcium and sodium values to avoid the use of esoteric salts (chalk and magnesium chloride) for example: Addition gram/gal: .5 g - gypsum .75 g...

Your professionalism is much appreciated. Do you have any other questions for me?

You are a professional are you not? You certainly present yourself as such.

White Labs does analytical testing. Ward Labs does water testing. In any given locality there's probably a lab that'll test water, though the other items may be a gamble.