Jim's Beer Kit

Wowie,wowie! I've got to play with this! My spreadsheet hasn't been aired much since someone decided to mention it on The Home Brew Forum to bad-mouth it (totally unrelated to what the thread was about) and I was kicked off the forum for complaining to the Administrator/Mods about it! Presenting ......

And ... :-$ . I've got to stop. I promised in the very first post of this thread that I wouldn't rant. My previous thread on the subject (Part I?) descended into a one-man rant-fest. I don't mind "ppm" if used carefully. But as a reminder of why I'm doing this: For other readers: ppm in this context...

... This can be observed by loading the Grain Bill input that you have shown and then setting all Water Input Concentrations to 0 (plus no adjustment additions) so that the Estimated Mash pH is predicting that for distilled water. Now if the water volume is varied between 11.3 and 16.95l the pH wil...

nallum wrote: ↑

Wed Jun 04, 2025 9:11 am

[... Better advice will be given by those who do.

Got it, I'll see what I can do ...

...

Oh, oh. Can't help me-self can I ... I'm dead.

But, if I run away quickly, he may not catch me? Bye ...

Hi OldN1ck, welcome to the forum! I've seen your "Introduce Yourself" post and have been gaining some ideas to make a nuisance of myself (well, it's what I do!). Thanks for the tip concerning Bru'n Water. I'm aware there will be "boundaries", but I don't know where they are. So, I'm just stabbing in...

... I moan about AW because of the hardness ... Grr. You don't mean "hardness" (though why anyone would mean outdated flippin' Hardness is beyond me), you mean (carbonate) "alkalinity". Now there's a risk of people asking "what's the difference"? As penance, you answer them. :twisted: I'm having a ...

The main mash step is complete and "Water Additions" in Bru'n Water entirely emptied ready for next mash step thanks to having shifted the main mash mineral additions to the "Water Report Input". Go to the "Grain Bill Input" page and temporarily answer "No" to the "Remove Roast Malts from the Main M...

This next bit really defines the "normalization" in this case. "Normalization" defines different things in different environments and is not a specific operation ... Normalization - Wikipedia ... in particular, " 'Normalization' refers to a process that makes something more normal or regular". Pleas...

Firstly, the water analysis. This will be important because injecting "Normalization" should require two mash calculations, and this is how I'll coerce "Bru'n Water" into giving me two instead of one. These are the main figures, you are not really interested (for brewing) with anything recorded in f...

As simply descriptive as I can (yeah, that'll be the day coming from me). Using "Bru'n Water" to output a water for an "English" (London) Stout (heavily mineralised, not an "Irish" stout by any stretch of the imagination). And avoiding copious complexity along the way. This will be a "live" demonstr...

Right! ... I'll forget about this Graham Wheeler stuff; it is "heroic" but doing something quite out of line with what I'd imagined. So, it wasn't helping at all. Same goes for D.M. Riffe's "MpH" water calculator ... an earlier version of it is behind the water calculations in the recipe builder I u...

There was something wrong with what I was doing with Graham Wheeler's water calculator. So, I've withdrawn the post while I sort it out.

[EDIT: Explanation in preceding post. The old posts are provided as JPG images 'cos that's what the forum software understands.]

There was something wrong with what I was doing with Graham Wheeler's water calculator. So, I've withdrawn the post while I sort it out. :( ... What I was doing wrong was assuming Graham's calculator was judging the best "alkalinity" to aim for to get the pH about right (Graham's calculator makes no...

Examples of a London stout (WWII era, grabbed from Ron Pattinson's "Stout" book), and a "modern" (late half 20th C.) "Guinness" stout clone (courtesy of Martin Brungard, it's his water calculator I'm using for these screen snips). For a change I'll go for a 2:3 mash thickness ("mash water volume" to...

A couple of points to note in that last post: No "alkalinity" salts at all! A little acid to adjust the predicted Mash pH, but 1.5ml in 55 litres? It's not really worth adding any. The whole exercise is to avoid adding loads of Calcium early in the mash and then having to add buckets of "alkalinity"...