For those who actually prefer to use the "SRM Color" mode method offered by the Advanced Water Calculator' in BF, which predicts 'Mash pH' based solely upon a recipes estimate of final SRM beer color, as opposed to basing this upon calculated acidities for each of the recipes individual grist...

I just worked through an all grain recipe and it says it is linked to the advanced water calculator, where I can see my mash pH as 5.46. But this pH reading never gets transferred over to the recipe view, which continues to state 'N/A' in the Mash pH field.

What color (scaled as Lovibond, SRM, or EBC) is typically assigned to Demerara Sugar when using it in a beer recipe?

Here is a collection of some of mine. I don't believe any of these to be new revelations of my eccentricity being unveiled here, as most if not all are to be found within other threads across this and a multitude of other brewing forums. 1) I believe that if one goes far enough back in...

Do you believe in the efficacy of published Water Profiles?

The Briess literature descriptors for Ashburne Mild base malt indicate that it exhibits noticeably greater levels of mouthfeel, dextrin, and maltiness than a standard pale ale malt. Its 'nominal' color is 5.3L. I'm wondering if a 50:50 blend of a base malt the likes of standard US 2-Row...

Rumor has it that Domino Sugar has changed the size and weight of the Domino Dots sugar cubes that many of us use to prime 12 ounce bottles for carbonation. The original Dot came with 198 neatly stacked cubes in a 1 Lb. box. 453.6 grams / 198 Dots = 2.291 grams of table sugar in each cube. My...

Residual Alkalinity (when a positive value) represents "only that fraction of a mash waters Total Alkalinity which raises mash pH". And when RA is negative it has the opposite effect upon mash pH, causing it to fall. Mash water which has Alkalinity, Calcium, and Magnesium, is comprised of one...

This is a participatory experiment, and all friendly participation is welcome. I'm attempting to see how well an educated guess based solely upon the ppm data derived via a budget hand held TDS meter might do at ballpark predicting ones Ca++ and Mg++. Apply this method and provide feedback as...

The general back of the napkin formula is: Delta_pH = mEq's/(BC x Kg) Where: BC = buffering capacity, in units of mEq/Kg_pH Kg = Kilograms of grist being mashed Delta_pH = pH_Initial - pH_Target mEq's = the number of milliequivalents of acid or base required to move the pH to the target. Some...

I could easily be wrong here, but to date this might actually be the worlds first ever attempt at the application of the "Golden Ratio" to hop additions. For the specific case of using two hop additions via the application of the Golden Ratio whereby to determine ideal bittering and...

Twas side by side I just drank them, albeit strictly in the name of science. As for color, to my eyes the Pilsner Urquell lager was yellow/orange and ~5.0 to 5.5 SRM (quite noticeably dark in color for a Pilsner), and the Great Lakes Dortmunder Gold lager was an orange/red ~7.5 to 8 SRM (which...

In order to make the Advanced Water Calculator a more precise tool, would it be possible for Brewers Friend to provide a log sheet of measured DI mash pH's? Perhaps DI mash pH contributions from forum participants can be recorded also.

How is the % Roasted entry to be properly computed? Are there written guidelines for this?