Hi all, I wonder if you could help me troubleshoot and improve a recipe I brew a few weeks back. 74% Maris Otter 11% Munich (10L) 3% Carafa II (400L) 11% Torrified wheat 2% Flaked barley (not sure what this is doing here) Mash temperature was ~155F/68.5C (was supposed to be 149/65 but I misread...

Hi all, I have a question related to grist buffering capacity vs. sparging methods. I have read that fly-sparging poses a risk if the water used is alkaline as the pH may rise making tannings and other non-desirable compounds more soluble. I have also heard Denny Conn stating that this is not...

Hi there, I wonder if you could help me with some questions I have in relation to mash chemistry and water ions. I've been doing some reading and found: In the mash Ca2+ ions react with phosphates from the grist to form phosphate salts which precipitate. The amount of phosphates contributed by...

Hi there, My name is Pedro and I am new to brewing, having only completed two all grain batches so far. This is my first post, but I've been reading the forum and using some of the calculators in the site for a few months now .. Looking forward to keep learning and gain experience. Cheers Pedro