« on: August 08, 2012, 10:11:24 PM »
Thanks for that reply and link Narvin. Just the info i was looking for. Couldn't find anything related on the Hanna site.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Pretty good guess. It is actually 1.053 g/l per the CRC handbook. Just a word of caution, brewing water spreadsheets only give a ballpark number for additions of acid IME.
Alternatively, you can buy a measuring thingy at the pharmacy for measuring liquid medicine to give to kids. These things are marked in 1-ml increments.
I went through the phase of over engineering my water. I am back to the less is more approach. If you have a pH meter you can measure the mash pH, and if it is good, don't mess with it any more.
You want Calcium in the 50-100 ppm range, and you need to know that some will come from the mash. Use gypsum or CaCl2 as the added calcium source, balancing the SO4 and Cl for the beer you are making. Mg I don't bother with anymore, enough comes from the mash to make the yeast healthy. I avoid chalk and baking soda to raise the pH, pickling lime is the tool I like for that. If the pH needs to be dropped, I have phosphoric and lactic acid for that, but I have only been using the phosphoric for the last few years.
Are you using hop pellets with your method?
Quotehow do you do your whirlpool? I use a sanitized silicon spatula and get a really good whirlpool going
Anyone using the JZ whirpool gizmo with a pump?
I use venturi tube with great success. No problem to ferment 17 Plato beers.
To date, one of my favorite beers was the Belgian IPA I made with 3864.
Anything that you want plum and cinnamon flavors with.