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The technique is called "cold steeping" not "cold stepping". This article may give you the information you need: https://www.homebrewersassociation.org/how-to-brew/cold-steeping-getting-the-most-out-of-dark-grains/

Thanks pocketmon. WiFi is probably the route I'll go. It's just a matter of deciding whether to go Android or Windows for the client, haven't coded for iOS but I'm sure it's not difficult to catch on.

Have you had your water tested to determine it's make-up? Have you made any light colored beers? (light lager, pilsner) Have you made any dark beers? (Stout, Porter) Yeast normally adjust their environment to suit, which means they'll bring the pH inline with what they need to ferment. If...

What are some of the benefits of a custom system - Arduino/Adafruit controlling SSR/heater element, SSR/pump, and temp probe, vs. just buying a PID. Could make my own interface w/ Arduino maybe a custom hysteresis algorithm. Anyone built a custom controller from scratch? What benefits have...

You might be able to substitute some sodium chloride for calcium chloride thus not driving down your pH as much. Some sodium in darker beers is good.

Grain is covered with bacteria and molds, some good (i.e. lactobacillus) and some bad (mycotoxins). Viruses may attach themselves to the grain, soil-borne viruses might also but with most of these you will know and see that your grain doesn't look normal. The first step is to clean the grain...

Bingo! Extraordinarily helpful, thanks AJ! Now if only the spreadsheet I used accounted for those excess H+ cations. So the proton surfeit/deficit model calculates a mash pH of 5.29, the spreadsheet presumably uses the SRM model and predicts mash pH of 5.4

What's with the vague answers? You either have a new algorithm or are using some form of one or both of those that have been previously developed. This stuff isn't top secret.

So basically you used Briess/Weyermann pH data and fitted what you thought were appropriate regressions?

Have you based your work off of Kai's: Effect of Water and Grist on Mash pH or have you developed your own algorithm, maybe A.J. Delange's Mash pH prediction?

The HCl is a 37% solution.

Back in 2009 I started mining Bitcoin @ home on my PC, but it was essentially worthless, and there were more important things like WoW. Had I kept mining, I would most certainly be a multi-millionaire. That story is probably shared by many. I do know people who currently mine using NiceHash...

You are correct that it is not a valid water profile - it has an imbalance of cations/anions, however, due to the artificial nature of software one can enter such non-sense and be told that if one adds - 10.7ml - 37% HCL, 0.2g - Ca(OH)2, 5.5g - NaHCO3 to the strike water and doughs in that a...

Just a link to the products in question: https://murphyandson.co.uk/store/17-liquor-treatments The term Diatonic apparently relates to music where-as the term 'dionic' is probably used on these products to refer to two ions?

Profile: 4ppm Ca, 50ppm Na, 150ppm Cl 8 gallons of strike water: 3.9ml 88% HCL, 0.2g Ca(OH)2, 5.5g NaHCO3 Grain Bill: 9lbs 1.8L Resulting mash pH = 5.4pH If one adds these amounts, 3.9ml - 88% HCL, 0.2g - Ca(OH)2, 5.5g - NaHCO3, to 8 gallons of strike water, what exactly does one get?

4ppm Ca, 50ppm Na, 150ppm Cl is unbalanced - 2.4 cations - 4.2 anions - yet I can still take deionized water and make the additions to the strike water that the spreadsheet tells me to make, to hit those numbers, even if it's unbalanced.... (balanced would be ~84ppm Cl)... I could then mash...

So what happens when unbalanced additions are made, how does the system balance itself or does it remain in a state of imbalance? 40ppm Ca, 50ppm Na, 150ppm Cl should balance. Re: Spectrum... You may be able to order through your employer, depending on where you work. I wouldn't hesitate to...

I'd recommend using FCC grade, which is expensive, not to mention shipping: https://www.spectrumchemical.com/OA_HTML/chemical-products_Hydrochloric-Acid-37-Percent-FCC_HY106.jsp?minisite=10020&respid=22372&phrase=food grade hydrochloric acid...

Right, the question is - is the malt sufficient to provide these extra cations?

I don't know that Ca < 20ppm and Na < 50ppm with Cl >150ppm can be hit with only CaCl2 and NaCl2.