BeerTools Discussion Forum

Did I say CO3 not above 300? I think that's supposed to be RA not above 300. (I'll look for the reference, but I might have got it from that podcast that kevponce mentioned.) Slo, I confirm it was from the podcast. As I was listening to it I was jotting down notes in a word file. I just looked at m...

The big boys say it is all about the fermentation process anyway

I remember reading some articles about adding the Dark Roasts at the end of the Mash. I played with the Beer tools Water chem again and put in the poland again. i then added some baking soda which increased the RA and the pH of the mash to the 6.1 range. Considering that Palmer's nomograph is a refe...

leg I just entered into Palmers Excel chart a water based on Poland Spring Water which is pretty soft. As you said the minute I put in 35 SRM the Estimated RA Low and High went red. The best I could get while staying under 300 was about a 29 srm, which isn't so bad color wise from a 35. I wonder if ...

Leg Again, if my memory serves me, if you listen ti either the third or fourth Water show with Jamil and Palmer that is the one where Palmer says that there is a top end limit to how dark dark can be as far as carbonate. I'd have to go back myself and listen and to be honest I have been polishing of...

I also remember him saying that the way they calculate SRM for really dark beers is slightly suspect because they (whoever "they" is, I guess the SRM gods) dilute really dark beers then multiply the value to arrive at the really dark beer SRMs. What are you brewing anyway?

Leg If I remember correctly just recently I was listening to Brewing Network "BrewStrong"Jamil and Palmer. Palmer definitely says not to go over 300. I would imagine that you need to dilute, also, sorry I am an amateur compared to Slo but I think its the ratio more than the actual ion coun...

I went to re-cal my tun today and realized that I was unclear as to the exact method. my question is: Once the water is heated to the strike temp Do you emulate your method of adding it to the tun?. ie I have a pitcher marked .5 gallons and I dip it in the kettle and pull out .5 gallons at a time. T...

My brewing brothers and I brewed two days ago and I decided to document a bit of it for questions and analysis. Hope you aren't bored. Opinions and observations welcomed. We brewed a Roggenbier. I know, I know, kind of a reach for guys who probably would be better off focusing on a brown or pale ale...

Slo, you should own a homebrew store man. I'd buy from you!

Gypsum will do everything that Epsom Salt does, and more. Do you mean the expected pH of your recipe's mash or the pH of a base malt only mash? You can get the latter number from Palmer's nomograph if you want (or from BTP), but I think Palmer has chosen to abandon the attempted prediction of a spe...

I was pretty sure of the fact that I didn't need to pH monitor the sparge water as you say Slo, but as i said before So many opinions so little time. Last night I listened to the first two sections of Jamil and Palmers brew strong podcasts on water as recommended by jawbox. It is pretty interesting....

Legman wrote: I added 1.1g NaHCO3, 1.5g CaSO4 and 2.4g CaCO3.
Adjusted water (mash tun)

Ca 88
Mg 1
Na 21
HCO3 167
SO4 72
Cl 1
HDNS 222

RA: 74.04

Legman

So you did no adjustments at all to your sparging liquor?

Gotta use WARDlabs Legman. They are great. 16.00 bucks. They e-mail the results. DO it.

Bobby Don

I visited your site. Good stuff, but I went to get the link for the Iodine test and it is broken