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Messages - flbrewer

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31
All Grain Brewing / Re: PH differences in Water Software
« on: March 14, 2016, 03:56:26 PM »

So, when I open the BrunWater spreadsheet on your dropbox it shows the predicted mash pH of 5.22.  Not sure where you got 4.97?

I updated the Dropbox upload...I didn't include the acid addition previously. Fixed now.

Ah, that makes sense.  It would have been perfect without the acid
dammit!

32
Classifieds / SOLD
« on: March 14, 2016, 12:59:11 PM »
I'm selling my Milwaukee MW102, I've only used this once. Comes with everything included as new (including buffer solutions). The probe has been stored in solution the entire time.

I recently picked up the PH56, which is very similar as far as accuracy goes.

$75 shipped.

http://www.milwaukeeinstruments.com/site/products/products/standardportable-meters/81-products-g-standard-portable-meters-g-mw102

http://www.amazon.com/Milwaukee-MW102-PH-Temperature-Meter/dp/B001DTNDME/ref=sr_1_1?ie=UTF8&qid=1457990444&sr=8-1&keywords=MW+102

33
The Pub / Fireman Capital to Purchase Cigar City Brewing
« on: March 14, 2016, 08:26:54 AM »
That's gonna be one hell of a payday. No surprise at all.

34
General Homebrew Discussion / Re: New to Brewing
« on: March 14, 2016, 07:09:37 AM »
Extract can make for a darker beer. It'll probably clear up a bit once it ferments. You may be seeing hops and the traub mixed in.

35
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 05:05:34 PM »
Sometimes I wonder how off pH really has to be to mess up conversion. I feel that if you mix some hot water with crushed grains, you will pretty much get some sugary wort.

Untreated water pH for the average grist tends to settle at 5.8, treated water pH for optimal conversion is 5.2. (Textbook of Brewing Vol. 1)

The reason to adjust mash water pH is to optimize each stage of the mash (each temperature range has an optimal pH).
The reason to adjust the start of boil pH is to optimize hop oil isomerization.
The reason to adjust the end of boil pH is to end up at the proper pH after fermentation according to the acidity the yeast contributes

Most homebrewers only concern themselves with the mash pH as that's what they've been taught and that's the first one in the chain and if that's correct then the rest often times fall reasonably into place.  IMHO the mash pH could often be ignored as long as the end of boil pH is correct the beer will taste good.

Trent, since you're new here to the forums...give us some background on your brewing history. I'm curious to know your background given your comments on the PH jazz.

36
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 05:03:48 PM »
Justin, did you enter your volumes, grist, and lovibonds into Brunwater correctly? What size final batch? I'm trying to get my head around using almost 15g of CaCl2. What profile did you use? Just curious.

AFAIK. It's uploaded to the below link if you care to kill some time!

I used that much CaCl2 to get to the 150ppm mark.

https://www.dropbox.com/s/owxpuiz7s4pl1fu/jrm111%40gmail.com42161_6.xlsx?dl=0

37
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 05:00:34 PM »

38
Ingredients / Re: Lactic Acid 88% Safety
« on: March 13, 2016, 03:26:49 PM »
I'm clumsy and sloppy and have spilled it on myself many times.  About the same effects as spilling water on myself.
Melting?

39
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 03:26:00 PM »
Justin- did you measure your gravity...just curious how well conversion was if your PH was really that low.

Yes, Estimated Pre- boil OG was 1.042, I hit 1.044.
Estimated Post- boil OG was 1.052, I hit 1.050.


40
All Grain Brewing / Re: PH differences in Water Software
« on: March 13, 2016, 02:34:47 PM »
So, when I open the BrunWater spreadsheet on your dropbox it shows the predicted mash pH of 5.22.  Not sure where you got 4.97?

I updated the Dropbox upload...I didn't include the acid addition previously. Fixed now.

41
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 01:36:11 PM »
Most importantly...will my beer suck?  8)

42
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 01:33:35 PM »
Well, friend, perhaps I wasn't clear in the other thread, but I was warning you against using those amounts of water salts.

In fact, I posted the numbers that would have provided a satisfactory pH and advised against using acid with such a large amount of water salts.

I also advised against trying to match such a large amount of calcium.

https://www.homebrewersassociation.org/forum/index.php?topic=26283.msg339934#msg339934
https://www.homebrewersassociation.org/forum/index.php?topic=26283.msg339947#msg339947
https://www.homebrewersassociation.org/forum/index.php?topic=26283.msg339996#msg339996
https://www.homebrewersassociation.org/forum/index.php?topic=26283.msg339999#msg339999
https://www.homebrewersassociation.org/forum/index.php?topic=26283.msg340000#msg340000

Trent, you were clear. No need to repost all of your comments. I take everyone's advice here with a grain of salt. I assumed that one of the two brewing software tools would have got me to where I needed.

43
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 01:18:14 PM »
Strike- 2 grams Gypsum, 7 grams CaCl
Sparge- 2 grams Gypsum, 7.5 grams CaCl

2 ml Lactic 88%

44
All Grain Brewing / Re: PH Mind Melt
« on: March 13, 2016, 12:43:52 PM »
Did you cool your sample down to room temps prior to measuring?

Yup, 72 degrees.

45
All Grain Brewing / PH Mind Melt
« on: March 13, 2016, 12:16:41 PM »
Hi guys...for those following my saga, I am really perplexed at some readings I'm getting.

I didn't have a change to measure a proper PH measurement until I used a sample pre-boil OG (post vorlauf). This sample came out to 4.87! **

My post-boil PH reading was even stranger at 5.01, isn't this supposed to go down?

**For those interested in the specifics on what I added to this beer please check here. I expected it to be low, but darn this is really low. https://www.homebrewersassociation.org/forum/index.php?topic=26283.0

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