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chalk does not precipitate during the boil b/c of the lower pH. Even if CO2 is driven off, there are enough acids in the wort to keep the pH in the low to mid 5s and at that pH there is hardly any carbonate present. Kai

check out figure 5 on page 4 of this paper: http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf that shows a few malt samples and their DI water pH. Kai

The function that John is using to estimate the amount of HCl is odd. It's this: IF( L19 actual RA >B23 target RA , 3.785 *C23 mash water volume *F23 additional effective hardness /50 /( ( 13.927...

yes it will. But having it released earlier allows us to flush out bugs and usability issues.

I didn't post and mention the BF calculator since stoneBriar wanted to modify John's spreadsheet. I took a quick look but would have to spend more time to take apart the formula. It's not complicated but takes time. Kai

I don't mind the thread hijack. Rahr 2-row has an unusually low distilled water pH for its color. Most malts of its color have a pH around 5.7-5.8 but I found that Rahr 2-row has a pH ~ 5.55. That means that the color based prediction is not working well for this malt. For now you can...

thanks for the feedback

If you are looking for useful analogies, take a look at this: http://braukaiser.com/wiki/index.php?title=A_simple_Model_for_pH_Buffers Kai

Negative alkalinity means that you actually have to add a strong base (i.e neutralize acid) to get to the alkalinity titration point which is usually a pH of 4.3 This is expected if you add more acid than it takes to neutralize the water's alkalinity. Negative residual alkalinity also means...

I just noticed this when looking at Bru'n water: It is illegal to keep separate copies of that spreadsheet. Your copyright clearly states that :"Reproduction in whole or in part in any form or medium without the express permission of Martin Bungard is prohibited" You may want to clear up that...

yes, some calcium salts and acidulated malt should do it. Unless this is Rahr 2-row in which case you will be fine w/o the acidulated malt. The alkalinity of your water is 73 ppm as CaCO3. you can find this in the "more detail" section of the source water report. This is good water to brew...

I agree. I don’t see my words as the gospel either and I we do seem to agree on a number of points. I don’t contest the observations that Gordon or others are making. It would be interesting to have more data on these beers, though. For example the amount of chalk that has been used. Until a...

I have this: http://braukaiser.com/blog/blog/2010/11/25/wort-and-beer-titration/ I'd just take a pH meter and add base or acid until you have the desired pH. I actually did this a few days ago on a Schwarzbier using Ca(OH)2. I created samples with a pH of 4.4, 4.5, 4.5 and 4.7. They did not...

I’d like to understand this aspect a bit more. How do the number of scars increase from a fresh to an old culture? If the cells aren’t dividing there should not be an increase of scars and if they are dividing there should be an increase of cells with a low scar count. That’s what I like about...

I'd go with the 2nd profile and see what that gets you. Once you brew the beer again you can make adjustments. Kai

Thanks. Maybe I have to use quantum mechanics to implement a prediction that gets closer to your actual measurement. :)

I don’t think it’s a good idea to skip decanting the water. Yes, only part of the chalk is expected to re-dissolve during mashing. you can test its effect on mash pH by playing around with the “decant water” check box in the water calc link that I posted last. But make sure you remove the...

The unknown here is the ion content in the extract. But I doubt that it will be high in sulfate. You could start out with 1 or 1.5 tsp gypsum to the boil and add more to the beer later if you think it improves the taste. Kai

I found another manufaturer of a CRS like solution. The solution is called AMS and produced by Murphy's. The have a datasheet here: http://www.murphyhomebrew.com/tech-sheets/tech_ams.pdf Based on these numbers I come up with HCl: ~6.3 % w/w (7% w/v) H2SO4: ~8.6 % w/w (9.5% w/v) looks like...

I think you misread the statement. I was talking about new growth that one can expect from a gram of extract. It didn’t talk about the amount of cells in a gram of yeast. I would expect that the proportion of non budding old mother cells is small compared to the other cells. A given...