Search found 123 matches

by Silver_Is_Money
Wed Aug 05, 2020 10:50 am
Forum: Grain Brewing
Topic: ABV Higher than expected, too much yeast?
Replies: 5
Views: 424

Re: ABV Higher than expected, too much yeast?

Different yeasts ferment sugars (attenuate) to different percentages or degree. Did you use the recommended yeast? I doubt that your pitching a full pack is the cause here. But there is always a degree of variability as to what you will get vs. what a recipe claims, and I don't see that your outcome...
by Silver_Is_Money
Wed Jul 15, 2020 1:13 am
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1948

Re: Phosphoric and ascorbic acid for alkalinity reduction.

All that this would require is to acidify high alkalinity and high calcium water with Phosphoric Acid only until the precipitate forms. Then after the precipitate settles add additional Phosphoric Acid to hit pH 5.2, stir, and observe if the precipitate goes away.
by Silver_Is_Money
Tue Jul 14, 2020 2:15 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1948

Re: Phosphoric and ascorbic acid for alkalinity reduction.

You bring up good points Eric! Clearly anyone targeting a specific alkalinity value higher than that required to bring ones water rapidly to ~pH 5.2 or less should be highly wary of using Phosphoric Acid whereby to do so, as a loss of calcium to precipitate in the form of Calcium Apatite is what is ...
by Silver_Is_Money
Sun Jul 12, 2020 5:57 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1948

Re: Phosphoric and ascorbic acid for alkalinity reduction.

I revisited the Palmer/Kaminski "Water" book's charts for acidification with Phosphoric Acid with respect to how many mg/L Ca++ ion you can keep in solution before your waters Calcium will precipitate out. For the specific case of source water with an initial pH of 8.0 and a targeted pH of 5.5 via a...
by Silver_Is_Money
Sat Jun 27, 2020 2:20 pm
Forum: Fermentation
Topic: Increasing fermentation temperature? SO4
Replies: 5
Views: 590

Re: Increasing fermentation temperature? SO4

I think you have a decent plan there. Don't be surprised if you perceive a wee hint of lactic tartness in the end though. It seems to be in the nature of S-04, at least in my experience.
by Silver_Is_Money
Sun Jun 21, 2020 5:12 pm
Forum: Extract Brewing
Topic: “Home Brew” taste
Replies: 11
Views: 888

Re: “Home Brew” taste

It's taken me a long time to realize it, but now I'm convinced that many of the flaws of homebrew are related to oxidation. My rudimentary equipment does not permit me to do much to fight it, and that I bottle makes it far worse. I presume that the larger commercials all take sophisticated measures ...
by Silver_Is_Money
Wed Jun 17, 2020 2:27 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1948

Re: Phosphoric and ascorbic acid for alkalinity reduction.

Would 250 do it? :D The precipitation charts found at nearly the very back of Palmer's 'Water' book only go as high as 200 mg/L alkalinity, so although I'm no authority here the case is likely that it is enough. It may be that Regional Water Authority supplied domestic water in the USA is generally...
by Silver_Is_Money
Wed Jun 17, 2020 1:42 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1948

Re: Phosphoric and ascorbic acid for alkalinity reduction.

Calcium Apatite is what precipitates. Brewing Researcher, Consultant, and Scientist A.J. deLange said this of it on another forum: It isn't phosphoric acid that bids calcium but phosphate ion and there is only a tiny bit of phosphate present at mash ph. There are circumstances where calcium will pre...
by Silver_Is_Money
Wed Jun 17, 2020 1:14 am
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1948

Re: Phosphoric and ascorbic acid for alkalinity reduction.

Calcium carbonate precipitates naturally from heated, and particularly more so from boiled water, and this is why many boil their water to reduce its alkalinity (as opposed to acidifying it). Does your heating element get hot enough to locally boil the water that comes into contact with it? Simply t...
by Silver_Is_Money
Fri May 29, 2020 12:51 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1948

Re: Phosphoric and ascorbic acid for alkalinity reduction.

Ascorbic Acid can act as an oxidizer in beer under certain conditions, and because of this it was abandoned as an adjunct at least as far back as the 50's-60's (before which it was presumed to be an oxygen scavenger, but was soon found to be the opposite for beer).
by Silver_Is_Money
Fri May 22, 2020 5:22 pm
Forum: Beer Recipes
Topic: The marmalade in Fullers
Replies: 29
Views: 3402

Re: The marmalade in Fullers

Would adding a couple ounces of actual marmalade to the fermenter work?
by Silver_Is_Money
Sat May 09, 2020 10:10 am
Forum: Brewing Equipment
Topic: Hydrometer? Refractometer? Or something better?
Replies: 31
Views: 2689

Re: Hydrometer? Refractometer? Or something better?

This one makes life simple, albeit that it breaks the bank:

https://www.coleparmer.com/i/mettler-to ... er/2575330
by Silver_Is_Money
Sat Apr 11, 2020 11:53 am
Forum: Brewing Software
Topic: Announcing the new 'Mash Made Easy' version 9.00
Replies: 0
Views: 1213

Announcing the new 'Mash Made Easy' version 9.00

Announcing the release of 'Mash Made Easy' version 9.00 in both Metric and US formats. Changes include: 1) Converted from a blend of complex logarithmic and linear computations whereby to simulate buffering and pH valuations, to a more simple and straightforward core based strictly upon mEq's (Milli...
by Silver_Is_Money
Tue Mar 31, 2020 1:39 pm
Forum: Kit Brewing
Topic: Alcohol Content / ABV
Replies: 8
Views: 768

Re: Alcohol Content / ABV

There are no math models that can reliably predict ABV from SG and FG over a broad range of values. All math models are merely approximations. They are not reality.