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Using the hard water I have here, the water would raise a mash with inherent pH of 5.8 to 6.0. That estimate of 1% Sauermalz for every 0.1 pH means i'd need about 1 in 12 pounds of grain to be Sauermalz. I don't know how effective an acid rest would be. I suppose I could always get some pH...

I think Kai troester had some data with this but there was not a lot I could find. He mentioned he found it was much more significant than acid rests.

You don't get much tannins at lower temperatures, that much is fairly well-agreed upon. I don't have any experience with high pH for lower rests (below 140 or so). I'm not going to be diluting with 50% water. I plan on using an electric kettle to pre-heat water before adding it to the boil to...

If you had a PID controller for your temperature, you would either need a tiny VFD or motor soft-start or you'd burn out your motor before your beer is done fermenting.

The decoction is pulled to raise to a saccharification rest, which is where you're going to be more worried about the pH's on your amlyase enzymes and the tannins present in the entire batch of grain (granted, you get some higher tannin extraction from a decoction, but better to have the whole...

I was going to add RO/Deionized water as needed to prevent it all from boiling away. I think if I didn't it would be malt caramel.

Hey everyone. I was planning on making a big barleywine, and I live in an area where the water is fairly alkaline (Tucson). I want to make the beer out of 100% 2-row barley and boil for at least 5 hours -- I want to experience Maillard products like I never have before. The sticky says...

Hey there. I know nugget and mosaic are supposed to be a favorite combination of a lot of people, and nugget and willamette work well together. Has anyone tried Willamette and mosaic together? I was wondering if the fruitiness/citrus in the mosaic would work with the earthiness and spiciness...