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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...

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...

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'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...