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Yakima 728
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  1. E

    Construct a dry food grade pH buffer

    Not a chemist but the pH5.2 threads have me curious if it's even possible to construct a dry food grade buffer to a specific pH within the recommended mash range 5.2-5.6? Are the necessary acids even able to be dried? Are they stable in such a state? (I know the theory of a one size fits...
  2. E

    Shouldn't spreadsheet be automatic

    It seems all the water spreadsheets require tedious manual addition of salts and acid. Why can't this be automated easily to reach target? It is very time consuming and bothersome to constantly enter value and guess, though it gets better with time/experience, still automation would be beneficial.
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