Thanks Guys, Ben, I do look at the Cl / SO4 ratio as well. My water is good except the bicarbonate is 279 ppm, so I use acid to get the mash ph down. OzarksMB, I read that post, but it's about using or blending with RO water. My question was about the RA suggestion in the recipe editer. I...

nobody knows?

Hi, The recipe editor recommends a range for water RA citing Palmer. I assume this is based on the grain bill. My question is which value in the water calculator should be in this range? At the end of the calculator there is the "Mash Report" which indicates an effective water RA, and then...

Before and after what? Ph of your tap water is almost irreverent, and a performing a water analysis on your wort is a bit well, among other things, too late. Sorry for being a troll, but I just can't make heads or tails from this post.

In German the word Treberbrot means spent-grain-bread. flour, spent grains, beer, salt and yeast. I've never made it though.

I haven't eaten oats in probably 20 years, but I have used them in the mash before without any issues. Since its breakfast time now, that actually sounds good. Another friend tried it last night and said he felt fine... There's an idea: free beer at my place! Just outside Zürich Switzerland...

Thanks for the input. Nothing from my diet/life stands out, but could very well just be me. A reaction to something sounds plausible. I'll keep probing my friends like guinea pigs. kidding.

Hello folks, I made an oatmeal stout recently and just started tasting the first bottles this week. On two (all) occasions after drinking one bottle, I experienced a sort of light headed, drowsy, "medicine-head" feeling. Now I know what your thinking, but I have been drinking beer for long...

Good question. I peeked at Palmers nomographs and got confused. One has a scale on top with RA against mash ph, the other has RA against a shift in ph due to RA. I suppose the latter is similar to the BF calculator which shows the theoretical ph of the mash with distilled water as a...

Hello, Under the acid additions tab, there is a box which will change the input to your desired ph, and will output the amount of acid needed to reach this. I assume you have copied your grain bill from your recipe into the calculator. For my last 50L batch of stout I used 20ml of 80% lactic...

Well, I didn't see the explanations listed below the calculator before, but after reading it and the Braukaiser information there is a fundamental difference in the equations. Unfortunately I don't have the yeast book from Chris and Jamil. The Bruakaiser equation is a function of inoculation...

flow meters can also be used, but its not likely that anyone here will be using one.

To revisit the pitch rate calculator... I've just noticed that part 2. the yeast starter asks for the size, gravity and growth model in addition to the starting count. Now if I choose Braukaiser, my (starter) gravity input will have an effect on the ending cell count. If I choose any of the...

so far, I've done two 60 min boils and two 90 min boils. It's open top without the hood.

From what I've seen the grainfather is similar to the braumeister. I've been using the 50L braumeister for a few months, and the trickiest part was getting the water volumes right. I've had the best results by using as little water as possible for mashing and as much as possible for sparking...

1) Possible sources of error depend completely on your technique for carbonating. i.e. what method do you use? Dosing sugar into bottles, adding sugar water to the wort after terminal gravity, bottling before terminal gravity is met? 2) Primarily the amount of water and the amount of malt...

I just wanted to toss in my input regarding a heating method. I threw out the lamp idea and just finished some preliminary testing of another idea. I took my old home made immersion chiller and flattened it out into a spiral and set the metal fermenter (pot) on top with a styrofoam sheet under...

I'm gonna have to confront the same issue next weekend. I'm temporarily fermenting in a stainless steel kettle and it's too big to fit into any tubs I have. So I was thinking maybe a desk lamp aimed at it and controlled by an ST1000. The rest wrapped with a yoga mat. I'm guessing this...

Let's not over simplify it. I'm sure they teach the finer points of Helles, Weizen, Bockbier, Festbier along with Pils. :D

you most certainly know about the siebel institute's online programs then. UC Davis has a good reputation and probably offer online courses. But I have to agree with Nosybear; you want a business school. online MBA's are offered by almost everyone. Another idea would be to visit Tom...