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Often I'll hear people refer to "modern" malts or "today's" malts. Used like thus: "You don't have to worry about that with today's malts!" Mostly in reference to having enough enzymatic power to convert the sugars of adjunct grains or other non-enzymatic malts. What exactly does that term...

How are the pictures of bright yellow NEIPA's being made? Direct sunlight? Flashlight? What do they look like in ambient room light? Can anyone post pictures of theirs both ways? Does it still appear bright yellow in the ambient light?

Is the PID algorithm in Brewery Automation Software normally implemented on the slave microcontrollers (Arduino) or is it implemented in the master controller? I would guess if it's in the master controller you'd have to have some fail safe if communication was lost with the slave...

Just trying to understand the gist of brewery automation software: 1.) I purchase micro-controllers Arduinos, LattePandas, PIC Controllers etc... and hook them up to temperature sensors, solenoid valves, SSR's, etc... 2.) The micro-controllers run TCP or HTTP servers or perhaps USB, etc... 3.)...

Have any of you LODO brewers made an adjunct beer? 66% barley malt 33% rice or corn The taste of the adjuncts in commercial examples (Bud - rice, Miller - corn) is sometimes readily obvious and probably do to their near perfect LODO processes and setups. What was your recipe? How did the...

I know I wrung your necks a while back about this whole thing but is there finally an accurate mash model out there incorporated into a user friendly program or is it more of the same by-guess-and-by-gosh. Most of the spreadsheets I've seen look like something Sears did when Roebuck wasn't looking.

Yeeeeehaaaawwwwwww!!! Best sandwich on the face of the earth!! Do you like McRib's? Slathered with sauce, pickles and onions!!! I can't wait.

Some of the nastiest stuff every made and this is coming from a guy who can stomach pretty much every other food known to man. I tried it again today because it was on special. For some reason it tastes weird and my body has a wretched reaction to it (literally puking/nausea). The rest of the...

Randomize() pH = Round((5.6 - 5.2) * Rnd() + 5.2, 2)

1.) Water/Mash calculators attempt to calculate the mash pH at chemical equilibrium. 2.) Homebrewers are incorrectly measuring the pH before chemical equilibrium. 3.) Homebrewers are incorrectly using their pH meters. 4.) Homebrewers do not measure the chemical equilibrium pH they simply "trust"...

What percentage of brewers are using their pH meters properly such that they gather accurate data from a well calibrated instrument? An asinine and rhetorical question but one that needs to be addressed. Foregoing the crowd that "trusts" their water calculator and doesn't measure anymore.

Can a standard be established for mash pH measurement time? 10 min. from dough in, 15 min. from dough in, when recirculating, when not recirculating, dark grist, light grist, decoction, etc... all kinds of variables. (Not talking an individual standard "I always measure at 15 min..." but a...

Both Lovibond and proton surfeit/deficit based calculators are bunk. Lovibond algorithms are flawed for not being an exact fit for all malts in that "class", and proton models fall short by requiring malt parameters that simply are not available, thus forcing them into an estimating model based...

Are the various levels of candi syrups able to be tasted in the final product? The lighter ones like D-45, D-90 not so sure, perhaps the darker ones?

Trying to use v1.21 of Brunwater but getting divide by 0 errors (sample information entered):

In the 1939 paper the authors state (pg. 382): Several questions arise from this statement: 1.) Would mash pH stabilize faster if Ca salts were added to the boil instead of the mash. 2.) Would the precipitation of phosphates be more vigorous if Ca salts were added in the boil. References...

Working through the math of PPM calculations for the various brewing salts (adding 1g/gal of each salt): Molecular weights of various elements and ions: Ca = 40.078 g/mol Cl = 35.453 g/mol SO4 = 96.06 g/mol Na = 22.989769 g/mol Mg = 24.305 g/mol H = 1.00794 g/mol O = 15.999 g/mol HCO3 =...