Jim's Beer Kit

Have you tried any corrections yet? Indeed... AMS is my tipple of choice and I've switched from using DWB to separate CaSO4 or CaCl2, to have more control over where my final beer profile might be heading (and avoid adding Na unless I did want to). Just using them to get mash pH into the 5.2-5.6 ba...

For some reason (probably historic?) all calculators are tied into "ppm" and other concentrations. That is an interesting question, now you get me thinking about it... Perhaps the reason is more historic for all of the "Gen 1" mash pH calculators that are based on K.Troester's 2009 work (KaiserWate...

Hey folks, Just signed-up and nice chaps up in the Introductions lobby have suggested I should come along to my first meeting to stand up and admit my water properties :) I've been collecting data from Severn Trent for ~4 years now, plus API kit KH & GH readings each brewday: STW water data summary....

Hey folks, many thanks for welcoming responses w.r.t. sharing my water analysis data - to see what you all think of it.
I reckon that would be better down in the Brewing Liquor section, so I'll head down there and post some info.

Hi, newbie on the forum here... ref. my post up in the "Introduce Yourself" section I've been keeping myself busy by looking into brewing water chemistry, mash pH and mash pH prediction calculations. Looking around to see who else is currently involved in similar activities I found this forum and, w...

"Which mash pH prediction tools?"

All of them, I think

"Unless you’re really into the subject of water chemistry."

This may well be the case

Hey MashBag, Many thanks for the offer but I'm all set w.r.t. water report info (such as it is) from Severn Trent... no alkalinity data and they don't 'fess up to all the mineral hardness that's in there. Plus their water varies from month to month, so I check KH & GH for every brew with an API aqua...

Hi folks, Just signed up to the forum; don't do social media, forums, etc. in general, so some trepidation... particularly as my Chosen Subject is water chemistry and mash pH (& I've noticed how some discussions on this topic can go). After 30 years of kit and now 4 years of all grain brewing I've r...