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Can anyone recommend a pid temperature controller that I can hook up a 1/4" thermistor, thermocouple or RTD probe (6" long) to. It's a long story, but right now I'm going to use this just to read temps in my SS keggle mash tun. I might redeploy later as an actual temp controller in one of my...

Thanks AJ. I appreciate all comments and help. By the way, the beer did help last night. Just needed a little attitude adjustment. I'm afraid I'm a bit at the dangerous level right now but with everyone's help I think I'm getting a better understanding of the water chemistry. Been too damn...

What level does the lactate need to be to be perceivable? Also, I have .69 gal under my false bottom which is recoverable, so as an example, if my mash requires 4 gal I figure my total mash water to be treated as 4.69 but 4 gal for mass acidification. Is that correct?

Thanks Martin. Going to show my ignorance here. Then the acidification that comes from the sauergut is a lactate acidification? Does all acidification create lactate (lactic acid, phosphoric acid...) Chemistry was too long ago.

I've just starting treating my water and am beginning to get a handle on the water chemistry. I'm working on a Munich Helles in Martin's Bru'n Water. My water has 119ppm bicarbonate which is high for a Helles so I'm getting it down to around 30 by diluting the water and then adding Gypsum...

I'll see if I can find some canning salt. Didn't see any at Walmart.

I suspect you're right since a lot of people add regular non-iodized salt to their brewing water. Sea salt and kosher salt do not have added ingredients, although sea salt does have other minerals. I doubt that would be an issue since you typically don't add much salt to brewing water.

Is the anti-caking substance Calcium Silicate added to salt a problem or is it possible to find non-iodized salt without it?

Thanks Martin. That helps a lot. I was considering a Ca 35, Mg 5, Na 0, Cl 55, SO4 32 from a post that adjlange recommended having a stronger Cl to SO4 ratio. What are your thoughts on Ca 25, Mg 5, Na 0, Cl 25, SO4 20. Really appreciate the input.

Thanks duelerx. His water profile is a little hop forward since it stresses the sulfate (57) more than the chloride (43) which is probably his preference. I believe the style is to accentuate the malt over the hops.

Anyone have a good target water profile for a Munich Helles. Palmer's spread sheet has range recommendation for the style (1D) which has no recommendations for Carbonate, Bicarbonate or Chloride, just Ca, Mg, Na, Sulfate and Alkalinity. John and Jamil suggest on one of their broadcasts using...

Thanks for the suggestions. I think I'll go with the .01 gr American Weigh scale. $9.25 seems like a good price.

I am starting to treat my water and notice that in Bru'n Water and the other water calculators that salt additions are measured in tenths of a gram. I have a good scale for my grain but it only has accuracy to the ounce or gram. Can someone recommend a scale with that level of accuracy or is...

rev, I'm using a Milwaukee MW101, accuracy ±0.02 pH so I'm pretty good there. Good suggestion on using Bru'n Water to estimate any necessary adjustment. Right now, I'm more at the theory stage, since I'm just starting to get serious about my water and starting to brew more again. One of my...

I have Bru'n Water which I've just started to use to determine how to treat my mash water before I dough in. I've been brewing a long time but just getting serious about my water. You're right, Bru'n Water is a bit cumbersome at first but is the most thorough calculator I've found. My...

If I need to acidify my mash in order to lower the pH, how do I know how much Lactic acid to add? Is there a formula or do I just add a little at a time until I reach the right pH.

I like the idea of the freezer bags and putting them in sealable pails.

Forgot about the OXO Pop containers. They work great, just expensive.

Thanks for all suggestions. I would really prefer airtight but that gives me some ideas.

I use 5/6 gal HD/Lowes buckets with gamma lids for larger quantity grains. I am looking for suggestions for storing smaller quantities, like 1 to 10 lbs. I prefer air tight since I live in a very humid climate. I've got a food sealer that I could use, but would prefer some type of plastic...