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pKb of Ca(OH)2 is 2.37, while that of NaOH or KOH (free hydroxide) are 0.2 and 0.5 respectively. Sent from my PantechP8010 using Home Brew mobile app

Calcium is an acidic cation. It reacts with water to make calcium hydoxide (which is fairly covalent, so not very basic like free hydroxide) and 2H+. That is why adding calcium chloride or sulfate lowers pH. Sent from my PantechP8010 using Home Brew mobile app

Potassium carbonate is going to have over twice the effect on pH as sodium bicarbonate. First of all, it pulls hydrogen ions much more than bicarbonate does. It doesn't really sit in equilibrium between carbonate and bicarb like bicarb does with carbonic acid. Also, when it becomes bicarb, it...

Potassium ions are going to target the same salt receptors as any other potassium ions. They are very ionic - they don't covalently bond to other atoms very well at all. Therefore, your system will detect it the same way. I understand on the RA thing. I am used to talking chemistry in organic...

Considering using potassium carbonate myself. I saw another post on water profile for a RIS, and he said he was having trouble getting a high RA without overdoing the calcium or sodium. Therefore, I figured either using potassium carbonate or bicarb would be a good alternative.

Sweet man, I've only gotten the chance to use one of those once. I've been looking for an excuse. Awesome! I'd say, in my mind, coolest idea yet! Sent from my PantechP8010 using Home Brew mobile app

Hey! I went to Lyco! Sent from my PantechP8010 using Home Brew mobile app

Did you go? I went to undergrad in Williamsport and loved the Bullfrog. Sadly, I went more when I was under 21/broke so I rarely had the chance to try their beer.

Well, I think I will just end up brewing both. I like black IPA's, but they aren't the same as mixing a stout and an IPA, for sure. I think I will brew both, mix half of each wort and ferment together, and ferment the other half of each and mix them, and see the difference. If I can do two...

I have discovered I love the taste of stouts mixed with IPAs. My question is... Has anyone ever tried averaging two recipes? Will an IPA recipe averaged with a stout recipe taste similar to the two mixed? I know I should just suck it up, brew both and maybe bottle some half and half or...

Okay. It came with a mixed bag 2# biscuit and 1# Honey malt. If I wanted to mash low, could I add in a portion of that to give it some sweetness? Maybe 9 or 12 oz of that mixture? Sent from my PantechP8010 using Home Brew mobile app

I've got 15# of Maris Otter for a SMaSH DIPA. I was wondering if you guys think I should mash at a low temperature to give it the typical low-gravity FG, or should I mash at a slightly higher temperature and add sugar to make up the difference, so that I can dry the beer out some, get a higher...

Okay, reviving this sucker again! What if you use some yeast from high krausen or, at minimum, sometime mid-fermentation?

^ Iodobeer, ewwy.

Did you make?

Oh... uh, hahaha I froze the bottle already. Sent from my PantechP8010 using Home Brew mobile app

That makes sense. I don't know that I could recognize any difference in the flavor after not having it for a year. Maybe I should freeze and thaw a beer after about a week and see how similar it tastes to the original... if it comes out tasting pretty much the same after being frozen a week...

Hey everyone. From what I see, beer freezing isn't bad for the beer. I have recently made a beer which is pretty dark with a pretty high abv. I was wondering if freezing a bottle of beer while aging another at 45-55°F would allow me to taste the differences due to aging in 6-12 months...

^ Very cool! Sent from my PantechP8010 using Home Brew mobile app

I have access to a UV-Vis, but I'm trying to figure out how I would measure light blocking of a solid with one of them. They're usually used for solutions, but I see no reason a solid couldn't be used. I am going to have to get more settled into lab before I go can use the instrumentation...