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  1. M

    Using HCl and H2SO4 to reduce alkalinity and balance ions

    Thanks for that. Here in Norfolk UK, the starting alkalinity is 230ppm, so we are always having to reduce it! CRS is fine, but unsophisticated in its impact on ion balance, requiring additional minerals that can lead to going too high on some levels. Effectively what I am doing is...
  2. M

    Using HCl and H2SO4 to reduce alkalinity and balance ions

    Hi there, My pattern is to use HCl and H2SO4 to reduced alkalinity and balance ions in a single step. At present I do it with a pen and paper! Is it possible to do this using the advanced water calculator - or can I only add one acid to the mash? Thanks MArtin
  3. M

    Mash Temperature and FG

    Thanks for that, I'm coming off the back of reading the relevant brulosophy exbeeriment on this, and reading Randy Moshers research / literature review into dextrin perception. I've seen lots of graphs showing temperature vs yield and fermentability (Palmer) but haven't come across and...
  4. M

    Mash Temperature and FG

    HI there, New to Brewer's Friend - though I've been brewing AG for several years. Looking to play around with Mash Temp to get a lower ABV beer, but with lots of body and mouthfeel (Dextrins). So far on Brewer's Friend, when I alter mash temp, FG does not change. Does this software help me...

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