I agree with Jon completely. Don't mess with what looks like a nice IPA
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I’m using the supporters version of Bru’n Water and I’m working on the water profile for my next brew. This will be the second batch I’ve brewed using Bru’n Water.For part 2, and I am also not looking at Bru'NWater right now, I am n pretty sure that the drop down you are referring to is to add sparge additions to the mash instead. Martin suggests this may help getting lagers in the right proportions. I have used this regularly since he added it. I have not used a "add sparge additions to the BK" button but it may be there, not sure. Hope this helps a little
This will be for a Watermelon Wheat. I’ve brewed this once before using RO water and the guidelines found in the Brewing Water Chemistry by AJ deLange. The results were very good. I think it was my best brew so far. I do want to take it to the next level using Bru’n Water and my new Hach Pocket Pro+ pH meter. I also use Beersmith.
Before my questions turn towards the specifics for this particular brew, I wanted to ask some general questions regarding using Bru’n Water. So here goes:
(Forgive me if I mess some terms up – I’m not looking at Bru’n Water at the moment).
1) I’m using RO water so there’s no need to do anything with the first 2 pages of Bru’n Water, correct? (I’ve read this somewhere before).
2) After entering my grain bill I proceeded to the Water Adjustment’s tab. There I proceeded to add my additions until I achieved the desired pH and water profile. I want to use RO water for my batch sparge but Bru’n Water shows some additions in the sparge. When I change the option to “Yes” so the mineral additions are moved to the boil kettle, the amounts are added to the Mash volume and the pH changes.
a. Am I going about this correctly? (I’m concerned I’m going to mess up my mash pH)
b. Is there a way around this?
3) The last time (my first time) I used Bru’n Water for a Porter I brewed about 2 weeks ago, Bru’n was .01 off from the measured mash pH. However, my test mash was off significantly. Not sure why but regardless………… my question is:
a.How do I enter the measured pH of a test mash (or even actual mash) in Bru’n water so it can help me hit my target mash pH?
Thanks, that's what I get for not following the link to read more about itSounded great till the last paragraph speaking of 500g commercially sized pitches. Can't tell if it is saying that is the only size available or not. I would like to try it on homebrew scale though
It is also available in 11 grams : http://www.ontariobeerkegs.com/Danstar_London_ESB_Dry_Ale_Yeast_p/lallemand-london-esb.htm