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No recipes? :-(
Posted 34 days ago.
gimme some time, have to translate from old dutch to modern to readable english.
Posted 34 days ago.
I measure my mash pH, at room temp, after about 10-15 minutes into the mash rest. I find I'm always over the Bru'n Water estimate by 0.1-0.4 and have to add as much as 1.5-2 mL of lactic acid. I wish I was able to get within 0.05 like you guys.
Posted 34 days ago.
Well, v3.4 just hit my inbox.
It appears that Martin had to make an adjustment to the liquid CaCl2 calculations.
It sure would be nice if the upgrade managed to keep your prior adjustments. As it is, I have to re-input the water report, re-size the pages, and input my (Matt's Pale Profile) Custom Water Profile each time. Minor issues, to be sure, but issues for repeated changes.
Posted 34 days ago.
I have not seen the V3.4 quite yet. I just brewed a lighter colored IPA this weekend with 50% dilution with RO water and St Paul tap water. I had additions of Lactic acid, gyspum, epsom salt, and CaCl2. I had a mash pH of 5.4, and a batch sparge pH of 5.5 so I was very happy with that!
Posted 34 days ago.
Sounds like that went well!
Posted 34 days ago.
I have no complaints. That thing was blowing off like crazy! It is a new recipe, I have high hopes for this one. I will post it to your recipe archive once I bottle it and taste it.
Posted 34 days ago.
Hope that it turns out!
>Our recipe archive. ;)
Posted 34 days ago.
Thanks a lot! And within the next couple of weeks I should be getting some feedback on 6 of my beers that I entered to the Lucid Brewer-for-a-Day Competition, then hopefully I can add some awards to some of those recipes!
Posted 34 days ago.
Hope that you do!
Posted 34 days ago.
