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Not yet. I may just do that instead.

Hey all, I'm going to be brewing a Dry Irish Stout tomorrow and was looking for a little input with my water additions. My base profile is as follows: My base water profile is: Calcium 33 ppm Magnesium 9 ppm Sodium 12 ppm Chloride 21 ppm Sulfate 24 ppm Bicarb 122 ppm There...

Messed around with it some more and I am still getting the same output. :confused::drunk:

I'll have to mess with it some more. I believe afr0byte has posted some clearer images of my spreadsheet if you wanna take a look.

Thanks for your help. I appreciate it. Hopefully someone can figure this out

Ya, I tried the same thing. Only puts the pH down to 5.45 in EZ water. :confused:

Not a darn thing haha. The color of the base malts and the crystal malts change the pH outcome on the sheet but if I change the color of the roasted malts it has no change. (I put everything from 100 to 500 and had no change)

Sounds good. Shoot me your email if you'd like.

Yes, from my experience the color of the malt (with the exception of crystal malts) has nothing to do with the pH outcome. I tend to only change the L of the crystal malts to make sure the pH outcome is correct. I put in the real value of pale chocolate (about 200ish SRM) and it had no effect on...

I thought I had misentered a value as well, however I checked and I am not adding any acidulated malt (or any other acid for that matter) to the Bru'n water table. Not sure why I am so far off then?? :drunk::confused:

Hmm sorry about that, the pictures don't seem to load well. Anyways, the EZ water calculations lend a pH range in the 5.5 range where the Bru'n water lends a pH range of 5.0. My base water profile is: Calcium 33 ppm Magnesium 9 ppm Sodium 12 ppm Chloride 21 ppm Sulfate 24 ppm Bicarb 122 ppm...

Hello all, I'm planning on brewing an English Dark Mild based off of John Palmer's (Belladonna Tooks Oaked Mild) recipe. My recipe below is based off an estimated overall efficiency of about 84% which I hit regularly. 5 lbs. Maris Otter .85 lbs. English Medium .45 lbs. Special Roast...

When do you typically add the water (if at all)? :tank:

Ah ya gotcha! Is it ok to dilute with water during the secondary phase? I have my mild (which really isn't a mild anymore haha) in the secondary and would like to potentially dilute that one just a tad.

Haha thanks guys. I have been really happy with those mash efficiencies obviously :) anyway I believe the kits are the standard 5 gallon/75% efficiency set-up. I tend to increase my batch size to 5.5 gallons. I do use both Beersmith and iBrewMaster when brewing but as I mentioned previously I...

I am on my 6th AG batch and I have been getting higher than desired starting gravities. I brewed Northern Brewer's Smashing Pumpkin AG kit yesterday. I have been getting very good mash efficiencies of about 76-77% consistently. Finally, my boil off rate is about 1.5 gallons per hour with my 15...

I'm going to be brewing up NB's Sierra Madre All-Grain recipe this weekend as my first AG. I've been plugging in my local water chemistry into Bru'n Water and would like to use some acidulated malt in the recipe to bring my pH level down. Does this look good to everyone? Obviously, I would like...

Ok, I will have to try that next time. The only other thing I can think of is that I failed to properly aerate the wort as thoroughly as usual.

Wyeast 1332 Northwest Ale. No starter, just the activator smack pack.

I brewed a batch of extract Caribou Slobber recently and had some judged in a local BJCP sanctioned competiton. I only scored a 25, mainly due to judges picking up on some Acetylhyde and a tiny bit of diacetyl which was a definite letdown as my other beers were in the mid 30s. I'm curious as...