What is the remaining 5% mystery grain? The recipe only added up to 95%
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I hope that wasn't your water system Martin!
What do you think are the relative merits between butterfly and ball valves?
I figure the butterfly valve is easier to clean, but the ball is less likely to get clogged. Anything I'm missing?
I learned that from Jeff (hopfen) who learned it at Sierra Nevada beer camp, so there's at least one major pro brewer that needs your expertise.
I have found that it helps when there is a lot of fine particulate on the surface of the grain bed.
If you are in the midwest your water is changing quickly this year. The rivers are down to very low levels and in many places more ground water from deeper wells is being used. Our mineral contents is going up quite a bit right now. Hopefully the drought (going on 8-10 years now) will end, or at least abate, soon and we can get some water back in the rivers.
I am tempted to try Stone's water profile (with adjustments for pH if necessary) as stated in Koch's book:
The low Ca and high Na are scary though.
When we toured Stone, the guide said that the tap water was blended with RO, 50:50. I am too lazy to look up the water profile for that part of the country, but they get a fair amount from the Colorado River, which is full of minerals. The profile above may be what they have in the HLT.
There was also a shipping pallet stacked high with a 50 Lb bags of Gypsum and Calcium Chloride. I assume they use those minerals to adjust for the beer they are brewing.