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That is one way to do it, and the most straightforward. However, I prefer a sheet that gives you a predicted pH based on one's inputs of grains, water, salts, and acids. In this case on has to find that zero-charge condition by being a bit more clever. I did this using a set of iterative...

Interesting thread. Well, here goes. The approach in MpH 4.2 is explicitly based on charge conservation as expounded by AJdL. If you look "under the hood" you will see that the calculations related to mash pH are entirely different than in previous versions (which all used the same math...

Possible. Can you give me some details about such solutions? For example, do they come in some standard concentration, or do people generally mix their own?

I don't think mash pH software will ever be a panacea. It can, however, be quite helpful in estimating mash pH. How good of an estimate? Based on data I have collected from homebrewers that have shared their data with me (and a few data sets I have gleaned from the interweb), I have compared...

The latest version of this water calculator is now available at homebrewingphysics. The equations used in this version to calculate mash pH are based on A.J. DeLange's formalism regarding charge conservation in the mash. Details are described in the paper "A Homebrewing Perspective on Mash pH...

Yes, they are quite helpful! Thanks!

As I replied in my message, I'd like to see data from any and all of your beers. Thanks!

Hi Balrog. I noticed the above post of yours in another thread. I'd greatly appreciate it if you could add the data from this set of beers to this thread. (I note that you did this for your Boont Amber Ale.) Would that be possible? Cheers!

Vince, Thanks for all the data! Based on these additions and ion ppm values, I infer that your RO water is characterized as follows: 8 ppm Na, 4 ppm Cl, 3.3 ppm SO4, 16 ppm HCO3. Is this correct (or at least in the ball park)? Also, is your water profile the same for all the beer that you...

Hey Vince, Your data have been very helpful. Any chance we'll see any of your older data in the near future? Cheers! -dmr

Yeah, it is mine also, so I definitely plan to look into it.

Nope, I've not got around to thinking about Sauermalz. I'll need to do it at some point, though.

The answer is summarized in Silver_Is_Money's statement.

Those that you have posted above, with the caveat that a1 in the linear equation is not the same as a1 in the cubic equation [as I've described in some earlier post (and can be seen in the pdf I posted)].

No, a good linear fit is one that reasonably matches AJ's polynomial fit, as it is AJ's polynomial fit that is being fit by the linear fit. I don't know what math you are doing. For a pH of 5.4 I get -55.11 mEq/kg from AJ's numbers and -54.97 mEq/kg from my linear fit, consistent with the...

Attached are some of my linear fits to AJ's data, including the 600 L Crisp Chocolate. After looking at the graph, you may feel that the linear approximations are inadequate. However, I feel like they are a pretty good description of the data in the range between pH_i and 5.3 to 5.5. Cheers...

Yes, the cubic fits will clearly give you Q_Malt values. But I feel that most data is not of sufficient quality to reliably fit it to a cubic equation. AFAIK, only AJ's data is that good. Furthermore, if one uses a linear approximation to describe all titration data, then one has two...

AJ's data? No I do not have it; I simply reconstructed an approximation to his data using the cubic fits (pH_i, a_0, a_1, a_2) that AJ has posted on this forum. Do you have his data? Is it available somewhere?

I've asked already, and so I won't push, but I'd argue that your loss will be the development of brewing tools that are less accurate than they might be otherwise. Cheers!

As Briess Roasted Barley has pH_i and B_i values that are very much like other dark roasted malts, I believe we can safely treat it as such. I guess I was not very clear. Think of it this way. If we fit a section of nonlinear data with a linear function, then we will extract a two...