According to that other thread, Niva from White Labs says cold crash as fast as you can without freezing the yeast
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Woot! first in style, second in category!Good job!
Nice exchange here with Jim and Amanda, nice chance to learn something. Definitely a class move by Amanda to PM Jim the review first and for Jim to be willing to discuss the constructive feedback. You are both total grown ups!Well thanks. Thats the whole point of these swaps. Just like we were sitting together having a beer, cuz one day we will be. Also its ok if every beer isnt pop your eyes out amazing. That Helles won a ribbon, but I know it has a long way ti go till im happy with it. If I cant take criticism and suggestions how will I ever get it there?
Martin, wouldn't it be quickly buffered out once the grain is added? I thought carbonic was a pretty weak acid, and if its reading 5 in RO it seems like theres really not that much there.
would this ^^^^^ impact how your software accounts for impact RO water, salts, and malts has on expected PH of the mash?
Unfortunately, that high dose of carbonic acid is not accounted for in Bru'n Water. The carbonic acid would likely affect the pH result and leave you with a lower than estimated mash pH.