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I don't think you need 2 packs of yeast. Check out this calculator: http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ I think you can easily work with 1.5 L of 10 Plato wort for the first step and 3 L 10 Plato wort for the 2nd step. Or one step with 4.5 L, but then you are...

I checked Brun Water too and the mash pH prediction was 5.0, which is off quite a bit. Keep in mind that these are just predictions. But you have measurements that show a mash pH that is appropriate. You can therefore disregard Brun Water's recommendation of adding more alkalinity. This is...

Thanks for the data. If I enter all this into the Brewer's Friend mash chemistry calculator I get a mash pH prediction of 5.44. http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=W8D1TWR Based on your measurements you were fine without the baking soda. Kai

Check out Al's Bugs (East Coast Yeast). He seems to be running a yeast lab that sells yeast to the public. I don't think he has equipment as sophisticated as the big two. Kai

One more comment, I think you can go up to 4g baking soda until the spodium level rises to a point where it *might* impact the beer flavor. But the need of that much bicarbonate depends on the acidity of the grist. The tool I mentioned tries to estimate this acidity with the assumptions that...

If you play with the amount of baking soda here: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=36XGNHD you'll find that 1 g pushes your mash pH up by only 0.5 pH units. It also increases sodium to about 9 ppm, which is nothing to be concerned about. I think...

Dry yeast, when dehydrated, doesn't form large enough clumps that you have to worry about them. Just make sure you don't get yeast balls where dry yeast is enclosed in whet yeast. that doesn't take much stirring. once pitched into the wort you should stir or swirl the beer (wort+yeast is beer)...

Distillers malt is all about diastatic power. Distillers don't care about protein it just comes with it. Most likely the malt is not even kilned and just dried to preserve as much of the enzymes as possible. Darn it. I fell for and old thread add well. Kai

I would not step up with sugar. Instead you can boil some first wort, cool it and give your yeast a head start in it. Kai

You indicated that only 25% of the stout's color is coming from roasted malts. Is this correct or did you mean that only 25% of the specialty malts are roasted malts. I assume since you are just starting to worry about mash pH you don't have a means of measuring it. Correct? I'm a bit hesitant...

Your water report balances reasonably well and I think it makes sense. Whether or not the 2003 report is out of data depends on where the water is coming from. Given the low ion content and alkalinity I suspect that this is surface water from a reservoir. The problem with the calculators is...

Calcium, and to an even lesser extent Magnesium, aren't very efficient in lowering mash pH. Depending on the pH of the basemalt you may need 2% acidulated malt to get the pH to the 5.4 range. But I found that the pH of pale malts, as you would use in a bitter, is generally around 5.5-5.6. With...

I would enter them as roasted malts. Kai

I think they would centrifuge the wort to remove trub. Your problem is that you don't boil the wort and remove the break before freezing. So yes I think if you boil it for 15 min you should and up with much less trub. In addition to decanting the clear wort off the trub you can also filter the...

Max, you actually want to use this calculator when you go to Brewer's Friend: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=L977HHV This is the new calculator that has many improvements over the old one. I already loaded your water profile into a record that is...

The problem that I see with Hydrogen peroxide in the wort (if you can find it food grade) is that it is a very strong oxidizer and it can oxidize wort compounds more readily than you can with O2. So if Hydrogen Peroxide is suggested as a wort aeration replacement one has to do extensive field...

I think sonication works for breaking up yeast clumps but there are less expensive ways to do that through the use of chemicals that can disrupt flocculation. Kai

This might be of interest for those of you you actually know the DI water pH of your grain: version 1.3 of the Brewer's Friend mash chemistry calculator (http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/) allows you to specify the DI water pH of the grain. It's part of...

We just released version 1.3 which has a few notable enhancements: - option to show overall water and mash pH at the bottom of each section. That will reduce the scrolling needed when you try to match a profile or mash pH. - support for CRS/AMS, which is a HCL/H2SO4 mix used by our UK brewing...

Thanks so much!!! I was looking for that stuff. I have seen it used on a kids science show my daughter watches but didn't know what to look for. I think Steve (woodlandbrew) would be interested as well since he wanted to compare staining to plate counts. It's kinda expensive ($80 for pk of...