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Looking further, Harris and Harris Group, Inc. was the investor/owner of Senova Systems. Harris group "builds transformative companies from disruptive science." I'd say a technology like this would be a "disruptive science". Think.... no more solutions for storage/calibration and no more...

Doing some research for no maintenance pH meters, I ran across a company called Senova Systems that was set to launch the world’s First Calibration-Free pH Meter in 2013. Here is a little quote I found about that company...

Martin, thank you again for your response. This whole thread is kind of the reason for the other thread I have going on that you answered on. I hope I didn't detract from the original posters questions. It will be interesting to see if this IIPA is better ("better" as in aroma and flavor)...

So, we brewed last night. Finished around 11:30pm. Made some salt adjustments via Beersmith recommendations. All of which went into the mash. Even though the Ward Labs report the pH to be 7.9, it was actually around 7.4, the mash was about perfect at 5.23 or so. Didn't add any acid at all...

This is the experiments I was referring to about HSA as far as oxidation occurs. http://brulosophy.com/2014/11/18/is-hot-side-aeration-fact-or-fiction-exbeeriment-results/

At what temperature ranges does this oxidation occur?

Yooper, I don't know what to tell you. I'd still like to reference my original post for what I'm looking for. We got derailed very quickly on alkalinity. I'll just post my water report here and say a few more things after that. I'll let you tell me if i'm reading HCO3 wrong or not... I've...

I feel as if I'm seeing some misinformation here. Also, wasn't there even something about HSA being debunked? The hotter a liquid is, the less soluble air is into it. Not the opposite. For example, this is why less co2 pressure is needed at cold(er) temperatures to carbonate than at higher...

Yooper, thanks for the reply. We have very hard water. Here is the profile that I've been working on. As you can see... HCO3 is pretty darn high and ph is 7.9 in my base profile (water from the tap). Yet.. We've not had any issues in mash conversion and when we've tested historically, PH...

This topic is something I've been researching for the past few days. We're brewing a pretty large ipa tomorrow and according to our Ward water report and putting it into Beersmith, it's fairly balanced with the exception of slightly low MG and SO4. We've struggled quite a bit in recent years...

I think I have my water profile situation figured out, but this leads me to another question regarding water profile and sparge water. I have a on demand water heater that I use to fill my mash tun and fly sparge with. Given that this is my method of brewing, I'm not able to treat my sparge...

Greetings all. My general brewing practices over the years have got better and more efficient. I'm producing more consistent with less faults than ever. The one thing I'm missing still is hitting the mark on my IPA's where they are aroma and flavor filled punches in the face. I thought maybe...

Finishing up this thread for completion sake... so many out there without conclusions. =\ Some things I've learned. *Use a touch of acid malt of about .5# to 1# - seems to bring stability and longevity to the wheat and overall beer *mash at 150F after a couple 10 minute rests at 113f and...

I'm back on my kick of wanting to brew something in the realm of Chimay blue again. Of all the poeple that have brewed the recipe in this thread, what are your tasting notes and differences between it and Chimay Blue? Do Trappist Monks use things like seeds of paradise or orange peel? I...

I wouldn't rely on maltodextrin by solely. Best practice would still be to try to extract it from grain. The maltodextrine thing should be used as a fall back and fail-safe IMO.

Between the first post and the last.... has the recipe been adjusted anywhere? Just wondering if you or anyone knows without me clicking through 30 pages of posts. :) Thanks!

So, did any of you guys make this acid beer for blending yet? I'm wanting to do the same. If you did, please post your recipe and process. Thanks!

Surely the bugs are still alive and floating around in the beer. Why not just add sugar and bottle with no additional yeasts? I'd think it should carb up with its own cultures and some sugar.

almost a year... you racked to secondary. Did you not taste it when racking over?

did anyone experience any banana esters coming out of fermentation on this? I just did a quad and its smelling like a dang banana bomb. I hope it doesn't turn out like that! :( Currently I have it fermenting in the low 60's