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agree

I am baffled by this. Water and grains were from the same containers in the same quantities, same mill, gap and speed, same mlt, same amounts and temps of strike and sparges, mash temps were are all 150 to 151. The only difference I can see are the mineral amounts over and above the base water...

Do you like Snow Day? Some say the clone is better and it uses 10% midnight

I am consistently getting 82% mash efficiency when I use the following adds to 5 gallons water: 1 gram baking soda 1 gram sea salt 3.5 grams Epsom salt 9 grams gypsum. But when I add nothing or just add the 9 grams gypsum my mash efficiency is consistently 77% for the same IPA recipe using the...

Would you consider "30.7 ± 9.3" to be low alkalinity water and that I should have a small pH rise in pH = 0.00168 * RA (as CaCO3) =~ 0.05?

I have a 7th generation WLP007 [Dry English] that is still making really good dry English IPA only the last batch was 3 or 4 points drier than ususal, FG was 1.006 [mashed at 150 with Maris, FG usually ranges 9 or 10]. I thought I would mix 1/3 of WLP007 10 minute suspended yeast with 2/3...

I just did the API GH/KH home test and got the following results in drops of reagent to attain the appropriate color GH 1 drop = 1 dGH = between 0 and 17.9 ppm GH KH 2 drops = 2 dKH = between 17.9-35.8 ppm KH as CaCO3 The GH result is similar to the plumbing supplier test, where they...

I'd say just make sure the gravity is high enough, mine was 1.089 when I started carmelizing 2 gallons and even that took almost 3 hours.

Thanks for doing this, I have the same mash tun. The units on thermal mass are energy/degree so in this case it would be 3.55 Btu/degree F The heat lost by the water : Qwloss=41.7lbswater*1 Btu/lbm/degree F*(164-157)degreeF=292 Btu The heat gained by the mash tun is equal to the...

Hmmm...I don't know if I really want to venture down the testing rabbit hole because I would have trouble trusting a single lab test over years of experience with this water source. I think I would just end up brewing the way I have been all along...however there is always the hope for better beer.

AJ, If I am not tasting any saltiness, sourness, astringency or harsh bitterness in any of the brews, would you think it reasonable to presume that sodium chloride or sodium sulfate are not that prevalent and that alkalinity is also not an issue?

Don't you mean "doh"? Seriously though, I was kinda looking for a "Design of Experiments" study where there would be baseline water, with constant grist, qts/lb ratio, strike temp for the control and examine the effects of different levels of selected key mash input variables like pH...

I've been brewing for 4 years with local mountain spring water that flows 1 gpm year round. 70 batches and ~400 gallons later I have made a wide range of styles [most of the Belgians, most of the Brits, various Euro lagers, stouts, porters, scotch ales, kolsch, IPAs, IIPAs, APAs...] and I've...

Made a Wee Heavy Strong Scotch Ale . 2 gals of 1.089 first runnings were boiled down/"carmelized" to 2 pints. The carmelization was thick and foamy and started to form some thick black syrup [like molasses] on the bottom of a heavy-bottom 3-gal stainless steel kettle. It was a small amount...

simple heat calculations [q=mCpdeltaT] for the wet grain bed and sparge water plus considering heat losses to the mlt and the air - the sparge water temperature should be in the 180s