Jim's Beer Kit

To make my previous "step-by-step" instructions (Mon 16th June) clearer ('cos I'm getting confused with the alterations to the earlier instructions of May 28th - 31st). The dark grain and alkalinity salts (bicarb) can be held back until after the main mash is deemed sufficiently finished (45-60 minu...

For some reason (probably historic?) all calculators are tied into "ppm" and other concentrations. That is an interesting question, now you get me thinking about it... Perhaps the reason is ... I'm not ignoring this! Just sidestepping it to give me more time to assimilate it (my mind is as sharp as...

I went looking for ideas on another forum. A lot of what follows is reposted from that forum: I'd concluded I was approaching it the wrong way around … dealing with the acidity created by extra Calcium additions, then dealing with dark grain. Finishing all mashing without the extra Calcium additions...

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 You don't mean "hardness" (though why anyone would mean outdated flippin' Hardness is beyond me), you mean (carbonate) "alkalinity".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.]