Holden Caulfield
Well-Known Member
- Joined
- Apr 21, 2020
- Messages
- 318
- Reaction score
- 335
Over the years, I have been relying on MashMadeEasy and Bru’n Water to help me hit Ph targets. I always use RO, and my approach is to start with some back of the envelope calculations and A.J. deLanges Ph primer to determine a starting point then verify with Bru’n Water and MME.
Thank you Martin, Silver is Money, A. J. deLange for your incredible tools and guidance on Ph!
As other posts have raised, often, especially with roast malts and acid malts, these two wonderful tools diverge considerably. Currently, my approach is to add acid malt to my grain bill or add baking soda to my RO water that enables both programs to land between 5.25 – 5.5. I do not own, want to own, want to maintain a Ph meter and am happy getting in the ball park. I have read many of the threads on this phenomena, but have never walked away with a good approach on what to do.
How do others handle this situation? Of course, “get a meter” is a viable option but I don’t want to go there
Below is a Schwarzbier I plan on doing this weekend that illustrates the differences. Right now I will be adding .5% acid malt or .9 Oz. MME calculates the PH will be slightly above 5.5 and Bru'n calculates 5.28. My back of envelope calculation suggests; 5.75 base - .1 for salt additions - .175 for roast and crystal - .05 for acid = 5.425
Thank you Martin, Silver is Money, A. J. deLange for your incredible tools and guidance on Ph!
As other posts have raised, often, especially with roast malts and acid malts, these two wonderful tools diverge considerably. Currently, my approach is to add acid malt to my grain bill or add baking soda to my RO water that enables both programs to land between 5.25 – 5.5. I do not own, want to own, want to maintain a Ph meter and am happy getting in the ball park. I have read many of the threads on this phenomena, but have never walked away with a good approach on what to do.
How do others handle this situation? Of course, “get a meter” is a viable option but I don’t want to go there
Below is a Schwarzbier I plan on doing this weekend that illustrates the differences. Right now I will be adding .5% acid malt or .9 Oz. MME calculates the PH will be slightly above 5.5 and Bru'n calculates 5.28. My back of envelope calculation suggests; 5.75 base - .1 for salt additions - .175 for roast and crystal - .05 for acid = 5.425