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3 votes
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How to test mash for ion concentrations

Usual practice is to test the source water, then determine what needs to be added. There are two calculators for additions in the form of Excel file, one from John Palmer (howtobrew.com), another from ...
Roman's user avatar
  • 1,498
2 votes

How do I determine the amount of enzyme needed to liquefy a known quantity of starch substrate?

The amount is dependent on desired speed and temperature constraint, possibly the condition of the grain. Make test batches and time how long they take to reach full conversion under your conditions. ...
Max Power's user avatar
  • 131
1 vote

Same dry and bitter taste with two different IPA brews

It's most likely water. It may or may not be a mash issue with astringency. I have recently experimented with intentionally using >pH6 water to try and make astringency happen. It wasn't as much ...
brewchez's user avatar
  • 36.2k
1 vote

How to test mash for ion concentrations

In the UK the local water company can provide a report on the water quality and content. One would presume that any local water company providing drinking water would perform similar and regular ...
GrainMother's user avatar
1 vote

RO Water Sanity Check

I would expect RO water to lack the carbonates to buffer your mash pH. The water I tend to brew with has pH 7.2-8.0 mean 7.61 depending on time of year and a hardness as CaCO3 of ~270 ppm. This offers ...
Mr_road's user avatar
  • 7,048

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