Search found 200 matches
- Tue Jul 06, 2021 10:12 pm
- Forum: Grain Brewing
- Topic: Effect of mashing with too much water
- Replies: 40
- Views: 6589
Re: Effect of mashing with too much water
In a non-buffered water (sans for some acid added whereby to bring it to pH 5.50) of volume 1, the amount of H+ acid ions is: 10^-5.50 = 0.000003162 moles/L of H+ ion concentration. (whereas -Log(0.000003162) = 5.50 pH If we double the water volume to volume 2, we simultaneously halve the H+ ion con...
- Tue Jul 06, 2021 9:48 pm
- Forum: Grain Brewing
- Topic: Effect of mashing with too much water
- Replies: 40
- Views: 6589
Re: Effect of mashing with too much water
The above is the reason why ppm (and ditto mg/L) is an abysmally terrible way to ideally represent a so-called "water profile". If one person mashes in half of their water and sparges with the other half, while another person is following the exact same recipe and water profile, from the exact same ...
- Tue Jul 06, 2021 9:35 pm
- Forum: Grain Brewing
- Topic: Effect of mashing with too much water
- Replies: 40
- Views: 6589
Re: Effect of mashing with too much water
Bit lost here! Surely alkalinity is measured in parts per million. Using twice as much water won't change this. I clearly need educating! Guy Chemical reactions occur on an 'equivalent' weights basis. Twice the volume of water with (for example) 100 ppm Alkalinity means twice the weight of extant A...
- Mon Jul 05, 2021 6:18 pm
- Forum: Grain Brewing
- Topic: Effect of mashing with too much water
- Replies: 40
- Views: 6589
Re: Effect of mashing with too much water
If your water has Alkalinity that needs to be addressed via acidifying and/or via weighing it against the acidity of the grist, and you mash in twice your normal volume of water, you are also mashing in twice the amount of Alkalinity that needs to be addressed.
- Sun Jun 27, 2021 1:31 pm
- Forum: Brewing Liquor
- Topic: Five week old R.O water
- Replies: 20
- Views: 5323
Re: Five week old R.O water
It may be more along the lines of plastic bottle waste contaminating the environment for hundreds of years. Wasted water would not do that.
- Tue Jun 22, 2021 8:59 pm
- Forum: Brewing Liquor
- Topic: Five week old R.O water
- Replies: 20
- Views: 5323
Re: Five week old R.O water
The only thing I can think of that could possibly go wrong with it is for something like a bacteria or yeast or fungus to start growing in it.guypettigrew wrote: ↑Tue Jun 22, 2021 7:57 pm[Interesting thought, SiM. What would boiling achieve?
- Tue Jun 22, 2021 5:16 pm
- Forum: Brewing Liquor
- Topic: Five week old R.O water
- Replies: 20
- Views: 5323
Re: Five week old R.O water
If you're worried about it, boil it first.
- Thu May 13, 2021 12:14 am
- Forum: Fermentation
- Topic: Are Campden tablets necessary?
- Replies: 11
- Views: 3972
Re: Are Campden tablets necessary?
Campden tablets deoxygenate water. Whether or not it has chlorine and/or chloramine. Oxygen is detrimental to beer. Oxygen exists in water, including distilled and RO. Therefore Campden tablets may indeed have benefit aside from chlorine or chloramine complexing/removal. Campden tablets also add som...
- Wed Apr 28, 2021 6:09 pm
- Forum: Grain Brewing
- Topic: Historic Porter's, Stouts and Milds - Brewing Methods
- Replies: 106
- Views: 14903
Re: Historic Porter's, Stouts and Milds - Brewing Methods
I have to admit my shock at seeing the low alcohol levels of UK ales. On this side of the pond anything less than about 4.5% ABV would be almost unheard of.
- Sat Apr 03, 2021 2:39 pm
- Forum: Kombucha, Kefir And Other Non-Alcoholic Brews
- Topic: Using bread yeast for carbonating non alcoholic beverages
- Replies: 6
- Views: 4335
Re: Using bread yeast for carbonating non alcoholic beverages
Fleischmann’s Active Dry Bread Yeast vs. Fermentis Safale US-05 American Ale Yeast: https://brulosophy.com/2020/03/30/yeast-comparison-fleischmanns-active-dry-yeast-vs-safale-us-05-american-ale-yeast-exbeeriment-results/ While 11 tasters (p<0.05) would have had to accurately identify the unique samp...
- Tue Mar 30, 2021 12:42 pm
- Forum: Grain Brewing
- Topic: What do you use if in USA to reduce Bicarbonates - cannot get CRS
- Replies: 37
- Views: 5837
Re: What do you use if in USA to reduce Bicarbonates - cannot get CRS
Some ~acid quantities whereby to reduce your 186 mg/L (ppm) Alkalinity to about 22 mg/L (ppm) for specifically the case of treating 5 US gallons: 5.4 mL 88% Lactic Acid 6.0 mL 80% Lactic Acid 17.0 mL CRS/AMS 56.8 mL 10% Phosphoric Acid 17.0 mL 30% Phosphoric Acid 5.1 mL 75% Phosphoric Acid 4.2 mL 85...
- Sat Mar 27, 2021 10:37 am
- Forum: Grain Brewing
- Topic: What do you use if in USA to reduce Bicarbonates - cannot get CRS
- Replies: 37
- Views: 5837
Re: What do you use if in USA to reduce Bicarbonates - cannot get CRS
Total Hardness (as CaCO3) = 2.4973(Ca++) + 4.118(Mg++) Total Hardness (as CaCO3) = 2.4973(38) + 4.118(10) Total Hardness (as CaCO3) = 136 So we can accept their 137 ppm for total hardness as being correct. Sulfate = 30 mg/L (ppm) Nitrate is likely not more than 1 mg/L (ppm) If Bicarbonate is 226 mg/...
- Thu Mar 25, 2021 3:57 pm
- Forum: Grain Brewing
- Topic: What do you use if in USA to reduce Bicarbonates - cannot get CRS
- Replies: 37
- Views: 5837
Re: What do you use if in USA to reduce Bicarbonates - cannot get CRS
Where is your Mash Made Easy' spreadsheet? https://mashmadeeasy.yolasite.com/ (note that MME is driven by Alkalinity, which is derived 'mainly' from Bicarbonate. There is a conversion calculator on the "Water" page (tab, sheet). Indeed, I just reviewed my Ward Labs analysis, and it does state ppm ....
- Thu Mar 25, 2021 12:57 pm
- Forum: Grain Brewing
- Topic: What do you use if in USA to reduce Bicarbonates - cannot get CRS
- Replies: 37
- Views: 5837
Re: What do you use if in USA to reduce Bicarbonates - cannot get CRS
I've begun to try anhydrous citric acid. I first added a few grams of it to the mash water of a Kolsch brewed in mineralized RO water, and found that it dropped the mash pH noticeably more than anticipated. I've since experimented repeatedly with it in the neutralizing of the very high bicarbonate i...
- Sun Mar 14, 2021 1:20 pm
- Forum: Kit Brewing
- Topic: Coopers Pilsner with Nottingham Ale Yeast
- Replies: 2
- Views: 1462
Re: Coopers Pilsner with Nottingham Ale Yeast
The lager taste has far more to do with fermentation temperature than yeast classification type. WLP-800 Pilsner Urquell was recently genetically studied and found to be an ale yeast which just so happens to ferment well at low temperatures. Nottingham ale yeast will ferment decently (albeit slowly)...