mashmadeeasy feedback

[Silver_Is_Money]

Fortunately for all of us, Weyermann has published its own primer that informs us that their typical lot strength batches of Sauermalz (acid malt), when added at a grist weight of 1%, will shift mash pH downward by 0.1 pH for most recipes. This sets a sound limit by which to test the validity of the OP's claim of 9.93 mL of lactic acid, as well as to test the general validity of any mash pH assistant software.

To aid in this, Kai Troester made the (measured) observation that ~1.263 ounces of acid malt are generally the acid equivalent of 1 mL of 88% lactic acid.

Another powerful tool which you can easily use to quickly assess the general validity (or invalidity) of the output advice of any mash pH software, all complements of Weyermann and Kai.

 

[Silver_Is_Money]

If you're anywhere near Medina / Wadsworth, that's why you're seeing similar water.

The spring water I used so successfully came from 'Cherry Knoll Natural Spring Water' in Amherst, OH.

Highly recommended if this location is easily accessible to you.

As to our well water, I assessed it at 315 ppm alkalinity and 384 ppm bicarb via the simple use of a roughly $8 GH/KH test kit. Very close to your numbers. This from the KH part of the test kit. Are your values direct from Ward Lab?

Also (using the GH part of the kit) I came up with total hardness at 547, which (thanks to Kai Trosester) I've estimated to be due to about 153 ppm Ca++ and 40 ppm Mg++.

I asked for the detailed GH/KH method to be made into a sticky, with all due credit addressed to Kai, but A.J. nixed it, and (to date, subject to change) there seems to be little interest from anyone else in support of making it into a sticky.

 

[Tribe Fan]

I had the direct well and softened water tested by Ward. They are pretty much the same, but you can see the Na skyrocket at the expense of calcium and magnesium in the softened stuff. This was 2 years ago. a TDS meter today reads 350 for whatever that's worth.

 

[Silver_Is_Money]

My TDS meter reads between about 812 and 876, pre and also post the softener unit. But who knows if it is accurate? It is only about a $7 TDS meter.

 

[Oginme]

A water softener works using cation exchange beads. The beads bond with the Calcium and Magnesium to remove those ions from the water. It replaces those ions with Sodium which is on the beads. When you back-flush the resin beads with a brine solution, you remove the Calcium and Magnesium and replace those with sodium from the concentrated salt water, thus repeating the cycle. So yes, your softened water will show more sodium content at the expense of the Ca and Mg.

 

[Tribe Fan]

Just wanted to report in here /brag. I just sampled an english pale ale first time using 1469 yeasts, and also first time using the primer, MME and a pH meter. This batch mashed at 5.4 which was the projected target. I would up adding CaCl, gypsum and acid malt to the recipe as a result of the process. Simple grain bill 85% MO, 6% oats and rice, 3% acid malt. EKG's and Saaz to 27 IBU.

This is the clearest and cleanest beer I've ever done. It was that way going into the fermenter, and is that way coming out. Beer is excellent. Malt, yeast and hops and that's it. It's only 12 days old and I'll probably never know what it tastes like after 30 days because it will be gone by then.

I nailed the fermentation on this one, but I was impressed with how clean and clear the wort was going in. This is the first excellent beer I've made since moving to Ohio well water.

 

[Silver_Is_Money]

Just wanted to report in here /brag. I just sampled an english pale ale first time using 1469 yeasts, and also first time using the primer, MME and a pH meter. This batch mashed at 5.4 which was the projected target. I would up adding CaCl, gypsum and acid malt to the recipe as a result of the process. Simple grain bill 85% MO, 6% oats and rice, 3% acid malt. EKG's and Saaz to 27 IBU.

This is the clearest and cleanest beer I've ever done. It was that way going into the fermenter, and is that way coming out. Beer is excellent. Malt, yeast and hops and that's it. It's only 12 days old and I'll probably never know what it tastes like after 30 days because it will be gone by then.

I nailed the fermentation on this one, but I was impressed with how clean and clear the wort was going in. This is the first excellent beer I've made since moving to Ohio well water.

Thanks for the great feedback!