Jim's Beer Kit

Brewed again yesterday. Predicted ph 5.5 - measured 5.52.

I hope this 'winning' streak continues...

Congratulations! But I hate mysteries like these! I want to know what's going off. My 'raw' water is very soft and has low mineral levels so I had added Calcium Sulphate and Calcium Chloride. Calcium was predicted at 157ppm. I don't think I've ever brewed with less than 100ppm Calcium.. I have a RIM...

Well, I would have preferred it a bit lower, for a such a pale brew.

It's not a major worry. I just wanted to know if anyone had any explanation why the water calculators went from predicting the pH really well, to being so far out.

Today's brew: all pale malts, so no complications. Brun Water predicted pH5.36. pH measured at room temperature, at both 10 and 15 mins was 5.59. Meter recalibrated before measurements and checked again afterwards. At the end of the mash (75mins), pH5.51.

I'm brewing tomorrow, an APA, so no dark malts. Used Bru'n Water to setup the water, double-checked it. We'll see what happens...

I'll sample more than one time, this time.

Well, the Salifert test (at double precision) gave the same result for alkaninity I was already working with: 12 mg/L CaCO3.

So what does they actually mean when I read (for example): "In particular we want to keep the measured pH of our mash in the 5.2-5.5 range with a preference towards the lower end (5.2)."? What 'measured pH' are they referring to? You are saying the time the measurement is taken will influence the re...

TBH, I'm not getting this TDS thing. It's used it as a quick check just to test if the water composition has changed since last brew day? And all it is measuring is the total mineral content of the water? That would seem, to me, to be more a useful thing to do in a hard water area. Anyone any advice...

I've ordered a Salifert alkalinity kit. Eric, What does a TDS meter do for me, brewing-wise. I've just read up what it meaures, but how does that relate to brewing? (There's always something new to learn about brewing, isn't there?) Do you mean take the sample later on in the mash? At what time? I k...

See https://www.stwater.co.uk/my-supply/water-quality/check-my-water-quality/ and enter post code de45 1aa. The Murphy's analysis adds: Alkalinity 12mg/L CaCO3 Calcium 14mg/L Sulfate 20mg/L Chloride 14mg/L I tend to believe them, as we have very soft water, very low mineralisation. A campden tablet ...

Are you saying I shouldn't put any faith the Murphys analysis? It did pretty much match what Severn Trent said.

The old probe is getting on a bit. But I have new one, less than a month old. That gives the same readings as the old probe (once calibrated).

Thanks for all your thoughts. I did suspect my pH meter first, as I've had it a while now. So I bought a new sensor. Same readings. Everyone in my area gets their water from the same place, the Ladybower/Derwent dams complex. (That water is sent all the way down the valley as far as Derby and Nottin...

I’ve been having a bit of trouble hitting the optimum mash pH consistently lately and would appreciate any advice or ideas. I’ve been brewing for years, once I’d started with water treatment I used John Palmer’s water calculator, but about 9-12 months ago I changed to Bru’n Water. When I first start...

Probably improved processes, better quality ingredients and better (IE some) quality control. I don't think a brewery would let a new brewer bring in his own yeast and start using it in their existing brews.

When you say "30 minutes drive", I'd suggest you don't drive. Can you get someone to drive you?! When I was last there in November, the visitor centre had 10 different draught beers on. I think you'd really want to try several :) I did. It's like a mini beer festival. The food is pretty good and rea...