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So what your saying is I should test my ph every time prior to brewing and enter that into bru'n water because pH 7.5/ Total Dissolved Solids (TDS) Est, ppm 120 Electrical Conductivity, mmho/cm 0.20/ Cations / Anions, me/L / 1.7 1.7/ Sodium, Na 24/ Potassium, K 2 /Calcium, Ca 8.6/ Magnesium...

I was just wondering why there was a difference between ward labs ph and what my ph meter read

For many years I have been buying RO water to brew with but recently I've gotten tired of spending 12 on water and driving to lowes to buy it. So I purchased a carbon block water filter. After receiving it I sent a sample to ward laboratories. The report says that the ph is 7.5 but after testing...

I would just love to know how you would achieve an RA of over 100 and maintain everything else? I just don't understand how it is even possible.

Thanks. The more I read about water Chemistry the more confused I seem to get! O well My beer always taste good to me and everybody else so I must be doing something right. Cheers!

I hope that one day I can do more answering questions than I ask questions on this forum but for now I guess I'm mostly stuck with asking questions. I've been attempting to build my own water profiles with Bru'n water software for about six batches or so using RO water. Anyhow I have a couple...

It was 53.4% rye. I definitely didn't want any issues so I went ahead and used a pound of rice hulls and it drained really quick. When I drain my mash tun I don't shoot for any specific flow rate I just open it up and let it drain. For the most part I pretty much always hit my numbers so never...

I ended up using the boiled Munich profile witch is the same I use for my Dunkel. I used a pound of rice hulls and I didnt have any issues.

Brewing a Roggenbier tomorrow and I was wondering how to treat the water. Its basically a dunkel recipe that I am replacing the wheat for rye. Should I treat the water the same as if it were a dunkel?

Did you use a starter with any of them?

Well I brewed my yearly saison a couple days ago but decided to try Wyeast 3031 saison-brett blend instead of French saison I normally use. Well a little while ago I was reading about it and didn't catch it before but I read that it was not recommended that you make a yeast starter because it...

Thanks

Can anybody help me out with a water profile for a Dunkelweizen?

Well after reading everyone replies and reading some other posts I came up with 115.4c/0 mag/24.1s/149.5 sulfate/ 35.6 chloride/48.00 Bicarbonate. I'll add 4.9 gypsum, 1.2 baking soda, 3.7 calcium chloride. 5.5 mash ph. Hopefully it will turn out alright. Thanks for the help.

OK so I have another question, after I figure out how to treat my water when in the process do I add my additions?

Thank you for your help

I was following a pale ale profile on bruin water. Cal 140, mag 18, sodium 25, sulfate 300, chloride 55, and bicarbinate 110. after the additions the finished profile is cal 133.2, mag 6.5, sodium 24.1, sul 278.4, chloride 51, and bicarbinate 48. Is this profile not right for an ipa? 60 ibu's.

no it's a smash. Grain bill is is 13 pounds of Marris Otter. The Primo water has a PH of 7.1. It says my projected room temp ph should be 5.4.

I'm new to treating my brewing water this will be my first time. I'm using Primo water witch I sent a sample to ward laboratory. I will be using Bruin water to calculate my additions. I will be adding 8.3g of gypsum, 2.4g of epsom salt, 1.2 of baking soda, and 2 grams of calcium chloride to my...

I need a little advice on a saison I brewed that I have in secondary. I intended on bottling after a week in secondary but I had to go out of town so it's been in sec for three weeks. Is it to late to bottle it because it is gin clear and everything has definetly dropped out. I don't want to...