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So your saying.....collect my 10 gallons of RO, then get the ph to 5.35 (target ph) but in brun water, put the carbonate/bicarbonate to 0, with a ph of 7.0 and add in my grains and see what it says for acid additions?

Does the rpm change based on how hard you squeeze the trigger? I experianced (using my milwaukee drill) that if i didnt squeeze the trigger near as hard, it would go slower, and while it took me longer to crush the grain, it came out way better. The other option is to maybe double crush. My...

Well, after doing some more extensive reading in several resources both online and in my books, i have decided to purchase an RO kit and learn to build water from 0. That way, no matter what i am starting from the same point, and where i am going in Guam, i wont have to worry about the subtle...

This is what I mean... I can make the Overall Finished profile green, but then the mashing water profile turns yellow, I can seem to make them all green :/

when your using Bru'n Water, do you target (try to make green cells) in the target finished water, the actual finished water, the Mashing water profile or the overall finished water profile? Lets say I am using 100% RO and building to up a specific water profile for a simple pale ale, when I...

Dont get me wrong, i absolutly love BS, and to me it is almsot the perfect tool. Having that said, i am just now learning about water and proper treatment with the goal of taking my good beer to the category of great beer. It is primarily my ignorance of understanding alkalinity and ph and...

To be honest, i have decided the best way of knowing for myself is to brew 3 different batches using exact same recipie, in each batch i will use what the recommendation from one of the 3 models and test it myself with some friends to determine which one taste the best in the end.

See.....didnt i call this just a few post back? :tank:

Nice choice! I have never done the biab method, while many others like it, i am a very big fan of the whole process and im also a gadget head, so i like having lots of toys lol

Over the past few days i have been seeing a difference in both the ph as well as the recommended acid additions. And neither are the same as brewers friend. I really like the look and feel of beersmith and have been using it for quite a few years, and just now learning more about water and...

Ok, so going back and double check both beer smith and bru'n water to ensure all grain and water inputs were correct i am finding that the phosphoric acid additions for both are very close, but im now left wondering why such different reccomendations (both programs have matching salt additions...

If I use the 85% Phosphoric (HERE) I would use WAY less of it (maybe 1-2ml or so) making a 1,000 ml (for $25) last a very very long time. I am very familiar with the dangers of chemicals, and proper handling techniques, so I am not worried about that, but the 10% stuff goes for $9 or so for...

So based on this, in my report it says Alkalinity as CaCO3 (PPM) is 89-114, and lets say I used a medium of 101.5, then dividing that by 50, it gives me 2.03, so that is the number I would put into Brewers friend under the alkalinity section, got it. The report says 7.22-7.99, so again using...

I didn't realize this was a sticky thread actually, I posted this in another category, and someone mentioned posting it in the brewing science and soon as I opened the forum, I saw the title of the exact same thing I was trying to figure out, so my apologies. Not being very good in chemistry is...

Without going way to deep into differences, is the 10% phosphoric ok or should i be looking for 75%? Even better can someone share a source for some phosphoric that they have experience with?

So, phosphoric acid to assist if needed to bring ph further

Ok....so to sum it all up....collect my strike water, add the lactic amounts to it, then heat, and then dough in and add salts at the dough in (or add salts to the strike volume etc) then roughly 20 min in, take my reading.....note it to adjust for next batch....then continue normal process...

So if i heat my entire volume of water that i will be using (roughly 10ish gallons) and treat that, then i would not actually be putting in such a large amount into the mash during the mash period, correct? So that 10ml of lactic acid would actually only be roughly 4.47 ml, (assuming it is...

Dl_mash ph test? Never heard of it, is there a thread on that somewhere? Also, when is a good time to add the lactic to the mash, im assuming after dough in and a small rest so i can perform an actual ph test with my meter.....just not sure how long of a rest it needs

Wow, such differences.... The math above says 5.6ml Beersmith 3 says 10.2ml Bru'n water says 4ml (it also says .75g/gal CaCl and .19g/gal of NaCL is too much) FWIW mash in is 4.47 gal, sparge is 5.79 I am just now starting to learn this water stuff, and tbh, its quite scary how theres so...