Bingo! (I think)

[Monkeybrew]

Finally brewed another AG batch last night and thought I'd post to say thanks for the help in this particular forum

I brewed a very pale (8 EBC) Blonde Ale for SWMBO.

The grist was -

47.5% Vienna Malt
47.5% Maris Otter Malt
5.0% Carapils

My starting alkalinity from my Salifert test was 162ppm as CaC03, and I brought this down to 28ppm (was aiming for 30ppm) with CRS @ 0.7ml/L.

Then I got to try out my new toy that I had calibrated earlier in the day.



I gave the mash 15mins to settle and then took a sample that I cooled to 26C before taking a reading.

It now gives me a reference point for future brews, as I wasn't 100% sure what alkalinity to aim for.

Anyway, thanks to everyone who has helped me scratch the surface of Brewing Liquor.

Cheers

MB

[simple one]

It's nice when things start working. (or in my case working again!)

[DerbyshireNick]

I know your joy.

We lived in an area where the alkalinity never got above 15ppm for three years. We moved at Christmas and my pales were crap. The water has moved around but has been anywhere from 110 to 145ppm. CRS'ing has solved all the problems I was having. Its fantastic being back to pales that are super smooth and don't taste of husk.

[orlando]

At 26c you are pretty close to room temperature but if you treat your pH meter like your hydrometer (assuming it is a 20c one) you can be sure of the reading and you will help keep the probe going for longer, mine is nearly 2 years old and still on its original probe. Everything else you describe is spot on, comforting to know what you are doing has an affect and by how much isn't it?

[Monkeybrew]

I know your joy.

We lived in an area where the alkalinity never got above 15ppm for three years. We moved at Christmas and my pales were crap. The water has moved around but has been anywhere from 110 to 145ppm. CRS'ing has solved all the problems I was having. Its fantastic being back to pales that are super smooth and don't taste of husk.

I like pales and haven't brewed a truly good one yet, but my current Vienna Blonde tasted quite good from the trial jar.

It even tasted fairly smooth and malty after 8 days in primary

Really looking forward to bumping up the chloride for a malty Oatmeal Stout!

Cheers

MB

[Monkeybrew]

At 26c you are pretty close to room temperature but if you treat your pH meter like your hydrometer (assuming it is a 20c one) you can be sure of the reading and you will help keep the probe going for longer, mine is nearly 2 years old and still on its original probe. Everything else you describe is spot on, comforting to know what you are doing has an affect and by how much isn't it?

Cheers for the tips orlando, it was one of a few new toys that I used on this last brewday, so I wasn't totally up to speed with it.

Got mine from Rapid Online for £39.95 delivered, which I thought was a good deal. I couldn't be doing with using those pH strips anymore, after making all the effort with my water treatment.

At least I've got a benchmark now for a Blonde Ale.

Cheers

MB