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yeah...i brew commercially but I brew at home so I can try new processes and ideas (theres only so much risk ill take brewing 216 gallons). In the brewery it works great, at home (same municipal water source) its always way off.

Previously posted on the BeerSmith forum: I just updated BeerSmith and decided to try out the new pH features. I normally use Bru'n water so I decided i'd compare the results of both programs and make sure they match up. As you might imagine by now, they did not match up at all. First...

The difference in clarity is absolutely settling of protein. I've been trying to nail the mouthfeel and hoppy character of the NE IPA on my 7bbl system, when i put the beer into the serving tank its fantastic, super juicy, cloudy, great texture. 6 days later when the tank is down to 1 keg or...

The difference in clarity is absolutely settling of protein. I've been trying to nail the mouthfeel and hoppy character of the NE IPA on my 7bbl system, when i put the beer into the serving tank its fantastic, super juicy, cloudy, great texture. 6 days later when the tank is down to 1 keg or...

I sat in on a conference with the brewer from Foundation and the lab manager from Hill farmstead and the haze is from protein, not yeast. This may not be the case for Treehouse, and I haven't had their beer, but they all seem to fall into the same category. Maybe this has already been covered...

anyone else having this problem?

Sounds familiar! The first 3 days of the IPA fermentation was great. Lots of activity and the gravity went from 1.072 to 1.030 by the end of the third day.

Anyone have problems with the Wyeast London III strain getting stuck about 5 points above expected FG? I split my last pale ale and fermented half with Chico and half with London III, then did an IPA with the London III. The chico finished in 5 days at 1.011, the London is still at 1.016 2...

Thank you for all the replies. I'm using municipal water not distilled, but its very soft. The waters alkalinity ends up being 1ppm CaCo3 after I adjust the pH to 5.6. Before adjustment its 8.6. I've posted the Bru'n water screen shot of the acidification page, as well and the water report.

2 quick questions for you kind folks of HBT. First, when I plug in my water profile to Bru'n water and start to calculate the acidification of my sparge, I'm getting a Final Water Alkalinity value of 1. Would this low value make the water more susceptible to a rise in pH as we get further along...

So I decided to change the water profile over to Pale Ale. I can get it all dialed in, but my Mg levels are low. I have always added YeastEx to my brews, so I wondering if I can get away with slightly lower Mg levels and still have good yeast health. I've attached a copy of the current water...

Thanks for your input Yooper. I'd like my mash to be 5.4pH and I'm brewing an american IPA with an SRM of about 8, so it seems that puts it in the Amber category. My water report is much different then most of the ones I've seen, so its been hard to find something to compare this too. In the...

Thanks for the quick reply! So I got it all dialed in, here's a screen shot of bru'n water. Does this look appropriate? It gives me a pH of 5.4.

So I'm trying to figure out how to get my mash water dialed in with Bru'n water and I'm having a hell of a time getting things to balance out. If I get my pH (5.3) and ion levels dialed in by adding lactic acid, my Bicarbonate/Alkalinity/RA are WAY in the negative. If I get my by bicarbonate...