Jim's Beer Kit

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...

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.

How long can it be refrigerated?

Alkalinity should be a concern as big as, or even larger than, the concern for the calcium level.

On first guess (since it wasn't specified) your mean Alkalinity (as CaCO3) appears to be in the ballpark of 165-175 mg/L. That would place mean bicarbonate at ~201-214 mg/L. If the above proves to be accurate, then to reduce Alkalinity such that your water is at ~5.4-5.5 pH should require the additi...

Just to make that clearer for other folk that might read this: Those measures are with a "proper" scientific hydrometer that has been calibrated against a 4C reference sample of pure water. A "brewing hydrometer" will be calibrated to a nominally (often more like "roughly") 20C reference where wate...

Heron1952 wrote: ↑

Fri Jan 31, 2020 1:51 pm

Your release dates still think its 2019!!!

Thanks much!!! Fixing it now. My old (retired) mind hasn't adjusted to 2020 yet.

Edit: It's been fixed. Thanks again.

You are correct specifically (and only) for the case whereby you read density via your scale method at 4 degrees C, and then correlate that scale measured density directly to specific gravity as "beer hydrometer" measured at 20 degrees C. The density of deionized water at 20 degrees C is 0.9982, and...

I think you now have a very heavy workload to complete. 'Mash Made Easy' version 8.45 has just been published to my website. The spreadsheet is free and complete. There is no pay version. Available in both US and Metric versions. Change made: Reduces the downward pH shift impact of calcium and magn...

It turns out to be the case that specifically for the criteria of a "Congress Mash" the only way to get Kolbach's formula for the depression of pH via the presence of Ca and Mg ions to fully comply with D.G.Taylor's direct observation (as peer reviewed in 1990) is to multiply Kolbach's 1950's era fo...

Oh dear. It appears to have got complicated again just when I'd worked out how to use the GW calculator! If I use the recommendation from dry pale ale will I be in the right ball park? Please bare in mind I've done no water treatment really before for last 15ish brews so anything probably an improv...

Eric, you presently have me evaluating the degree of downward shift witnessed for mineralization with Ca and Mg, as it appears that currently the drop witnessed within MME is potentially excessive vs. the defining work of Kolbach and Taylor* in this area. Stay tuned for a correction within Mash Made...

I'm following this bit. I can but assume you have not accounted for the upward shift in pH due to the additional alkalinity in 37 litres compared to that in 18? I have accounted for the change in mEq's due to alkalinity, but that is a separate issue from what is going on due to Ca and Mg mineraliza...

Calcium's molecular weight is 40.078 g/mol. It's "Equivalent Weight" is half of that, due to its valence of +2. Eq_Wt of calcium = 20.039 g/Eq = 20.039 mg/mEq 100 mg/L / 20.039 mg/mEq = 4.9903 mEq/L 18L x 4.9903 mEq/L = 89.83 mEq's of calcium 53.4 mg/L / 20.039 mg/mEq = 2.6648 mEq/L 33.7L x 2.6648 m...

Eric's initial attempt at using MME above appears to me to be a great example as to why, in today's world where some sparge and some do not, serious consideration should be given to adding minerals via mEq measurement as opposed to via ppm (mg/L) measurement. For a more traditionally normal mash whi...