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  1. B

    Wort PH stability

    I read i need a ph between 5.2 and 5.6 to make the most of the wort enzymes. I have yet to make my first all grain batch so need to know beforehand how stable the ph of the wort would be during the mash process. My water ph is 7.4. How much can i expect the ph to drop with a 1 litre (metric)...
  2. B

    Hop AAU%

    Will try my first all grain brew soon. Still a few things i'm not sure about preventing me from getting started. Hops Not sure how much to add and what the outcome will be, too bitter or not enough. Is there a guide or chart that will let me know the outcome of adding hops in AAU% to lbs...
  3. B

    cold break oxidation?

    Hi all, I'm about to try my first all grain brew. Have been reading quite a bit but still not absolutly sure about the stage from boil to cold break regarding oxidation. I was thinking of buying a bruheat boiler with the copper attachment that fits at the bottom and is used with the hops...
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