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Acrospires shouldn't "break out", "poke through" or "stick out", the acrospires is a "hump" that runs along the center of the kernel beneath the husk and should reach 75%-100% of the kernel length before kilning. What was your steeping schedule? Did you test the moisture content with a...

Try setting your machine to produce water in the 5.2-5.4 pH range when making extract beers, as long as it neutralizes the alkalinity you should notice an improvement in your beers. This argument err... thread might be of interest to you...

Cocoa husks have a pH of about 5.8 which is alkaline with respect to a normal mash pH of 5.2-5.4. This might be ok in a stout with enough acidic roasted grains in the mash. Entering them into a water calculator as a grain with base malt color or very light caramel/crystal would probably be...

That may work though it might be more trouble than its worth. If you're not also recirculating the mash (in addition to pumping the hot water through the coil) you'll run into hot spots around the coil. You'd have to control two pumps: the mash recirculation pump and the heating water/coil...

I don't pretend to read Finnish but it appears that you can gather some information from that sheet: Chloride, Sulfate, Alkalinity... maybe Sodium, which should help when entering the water in one of the water calculators mentioned above. Why not try downloading BruNWater and entering all of...

Water pH means very little. Mash pH is what counts (combining the water with the crushed grain). Aim for a mash pH of 5.2 - 5.6 depending on style. Use a brewing water calculator such as BrunWater, EZWater, MashMadeEasy, etc... Have your water tested by a lab in Finland so that you know its...

You should be ok adding it at the start. pH is a function of grist and minerals present in the water, unless you're doing something out of the ordinary, like changing the infusion volume from the protein rest to the beta/alpha rests.

You're trying to sell a machine that makes alkaline drinking water to a bunch of brewers who are trying to neutralize alkalinity? Do yourself a favor if you're involved in the pyramid scheme/scam/fraud that is Kangen and get out. Please don't push that stuff here. If you've been sold one of...

Well just to be clear, I'm not recommending that you use or purchase any of these machines or their solutions. Kangen water machines are known to be a scam and add no value to brewing. Get yourself a good RO/DI filter system with a holding tank from a reputable dealer. Add your own water...

Temperature makes all the difference. @ 0C (32F) 175 grams of (sucrose) sugar will dissolve in 100 ml of water (less space between molecules and moving slower) @ 100C (212F) 500 grams of (sucrose) sugar will dissolve in 100 ml of water (more space between molecules and moving faster) 100 ml =...

A stainless immersion chiller and a thermapen works well. Same as chilling wort, swirl the chiller in the water and take the water temp until @ strike temperature. Takes a little practice especially with cold well water as the temp plummets rather quickly. Stop 10 degrees before desired and...

Are you referring to hydroponics or swimming pool ph adjustment systems? https://heavygardens.com/bluelab-ph-controller.html?fee=6&fep=8010&utm_source=google-feed&utm_medium=shopping%20feed&utm_campaign=GSFeed-LIVEGROW&gclid=EAIaIQobChMI3IbZqtaA2AIViY2zCh1OgQjLEAQYAiABEgKcF_D_BwE Not sure what...

Most likely chlorophenols from chlorinated tap water. Not being in every brew points to a RO machine whose filter isn't being maintained. Don't be afraid to use a campden tablet even on the RO water. For chlorinate tap water the dosage is 1 tablet treats 20 gallons, cut into quarters to treat...

What is this machine you speak of?

Absolutely agree that alkalinity is King and yeast attempt to set pH. However, one does not need to know the alkalinity to drop the pH, only a pH meter (or test strips), some acid and patience. Perhaps test drop the pH on a liter of tap water first before scaling up. Relative alkalinity level...

What I would do is titrate 1 cup of espresso at standard grind (home roasted) to determine the acidity, then build a water from RO/DI with enough alkalinity (lime) to neutralize that acidity, then add CaCl and/or CaSO4 (maybe Na) to certain levels (ppm) to determine whether or not it makes a...

Does anyone make custom water for their espresso or does everyone just use tap water? It'd be interesting to note the difference when using RO + CaCl vs. RO + CaSo4 (both with a touch of alkalinity from lime or baking soda).

Start with low boil bittering - say 20-30IBU from high AA Magnum/Warrior, then a NE IPA style whirlpool with low AA hops like Tettnang, Hallertau Mittlefruh, Spalt, Saaz, Styrian Goldings, etc... dry hop charge on day 2-3... 1318 yeast sounds good, probably no honey malt, and low to no...

I'm curious how one conducts a test mash. (Assuming a test mash is done to determine the mash pH and the amount of acid/alkalinity one must add to correct said pH.) Any pointers or details on the entire test mash process would be appreciated.

A high water pH may result in a high boil pH which has the following effects: 1.) causes maillard reactions to happen faster making a darker wort 2.) hop utilization increases but bitterness is harsher 3.) higher final pH of the beer and thus a dull flavor Just because you see this list...