Search found 398 matches

by WallyBrew
Wed Jun 17, 2020 7:26 am
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 22
Views: 767

Re: Phosphoric and ascorbic acid for alkalinity reduction.

No need to fault phosphoric acid. So how is it that with no changes in my process is it only when I use phosphoric I get noticeable precipitate, like the pictures Jocky showed? Thats because SIM is talking about calcium carbonate precipitation and adding phosphoric to water will not precipitate cal...
by WallyBrew
Thu Jan 30, 2020 4:04 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

The specific criteria of a "Congress Mash", as should be used by all knowledgeable beer process testers so as to be as well as possible on the same page, is to mash 50 grams of malt(s) in 200 mL of water. Thus the established criteria indicates a mash thickness of 4 Liters per Kg. of grist. Yes but...
by WallyBrew
Wed Jan 29, 2020 8:30 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

I'm not about to go through the workings of a calculator I don't use :D However, if you select dry pale ale and compare with automatic you will see that the Ca and other figures are the same. At this point you can play with the Cl SO4 balance and see what it does for you. TT Landlord and many other ...
by WallyBrew
Wed Jan 29, 2020 7:55 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

Hi BB To get your water to the right sort of figure of 15-20ppm alkalinity you'll need to add 0.07ml AMS to every litre of raw water you're planning to use. Guy Oh dear, I seem to have got this wrong-no idea how! Checking GW's calculator again you'll need to add 0.1ml/litre of AMS to your raw water...
by WallyBrew
Wed Jan 29, 2020 7:49 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

Silver_Is_Money wrote:
Wed Jan 29, 2020 7:28 pm
Crisp Maris Otter is more like 6 EBC, Crisp Vienna is more like 7 EBC, and Crisp CaraGold is more like 15 EBC. These appear to be midranges.
Yes, but, he is using pale Maris Otter not every day Maris Otter.

Edit beaten to it.
by WallyBrew
Wed Jan 29, 2020 10:45 am
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

........ I can't work out the GW Calculator for CRS use. Carbonate Reduction method part at top. what is my residual alkalinity? Whatever I put in no CRS addition appears at the bottom? I'm going to print off and digest the instructions but if you could advise I appreciate it... Enter 38 in the alk...
by WallyBrew
Wed Jan 22, 2020 10:31 pm
Forum: Brewing Equipment
Topic: SS vessels
Replies: 5
Views: 898

Re: SS vessels

brewpete wrote:
Wed Jan 22, 2020 9:41 pm
Think I remember reading about someone using them about 10 years ago converted 3 into a brewery using natural gas ??? Catering pots I think ??
ADM springs to mind
by WallyBrew
Sun Jan 05, 2020 10:26 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

1.399972? Call it 1.40? 1/(1-1/3.5) using fractions..... =1/(1-2/7) =1/(7/7-2/7) =1/(5/7) =7/5 =1+(2/5) =1.400000000 Bloody calculators. I agree and you must have spent many a happy hour doing this in your younger days but you will lose a mark by writing =1 + (2/5) as 7/5 was a much simpler form :D
by WallyBrew
Sun Jan 05, 2020 9:13 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

If anyone is interested, here is how I came up with 0.618 grams of Ca(OH)2 as the pH raising equivalent of 1 gram of baking soda: MW of Ca(OH)2 = 74.09268, so therefore the Eq Wt of Ca(OH)2 = 37.0463 (due to the charge or valence of 2) MW of Na(HCO3 = 84.0066, so its Eq weight is also 84.0066 (sinc...
by WallyBrew
Sun Jan 05, 2020 5:55 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

KHCO3 is the answer
by WallyBrew
Sun Jan 05, 2020 4:36 pm
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8310

Re: Ro or tap

In attempting to raise their liquor alkalinity from ~200 ppm to 300 ppm using slaked lime and following the instructions in Brunwater they managed to do the opposite and lower it significantly, which gave low mash and low pre-and post-fermentation pHs. I do not use Bru'nwater but as Killer has stat...
by WallyBrew
Sun Nov 24, 2019 8:41 pm
Forum: Grain Brewing
Topic: Low mash pH
Replies: 43
Views: 2212

Re: Low mash pH

I also apologise if my posts in your thread are still triggering abusive behaviour by another forumite? I can't see them any longer, but I guess everyone else has to put up with them. That is your loss then but do keep buying cheap pH meters and using Bru'n water ](*,) as it obviously works for you.
by WallyBrew
Tue Apr 02, 2019 11:42 am
Forum: Brewing Liquor
Topic: Salifert indicator
Replies: 2
Views: 470

Re: Salifert indicator

Best of luck trying to find a source for it ready to go, but it is made as follows: Mixed bromocresol green-methyl red indicator solution: Use either the aqueous(1) or alcoholic(2) solution: 1) Dissolve 100 mg bromocresol green sodium salt and 20 mg methyl red sodium salt in 100 mL distilled water. ...
by WallyBrew
Mon Mar 25, 2019 6:02 pm
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 2775

Re: Brewing liquor question

I amended my post above to add more details and another link. It could be even worse than I initially thought. Even if you more than double the amount of added calcium carbonate, if it is not pre-dissolved via the Braukaiser detailed "CO2 process" its maximum ability to raise pH is only 0.2 points....
by WallyBrew
Mon Mar 25, 2019 5:36 pm
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 2775

Re: Brewing liquor question

I'd like to know how it was determined that only half the calcium carbonate was used up and the other half rejected and explicitly in those ratios. The details are found here: http://www.braukaiser.com/wiki/index.php?title=Building_brewing_water_with_dissolved_chalk Really helpful I assume you mean...