Recent content by Enda

Great thank you so much, good to know acid additions throw off total alkalinity measurements. I really feel like I am getting a hold on this water profile.

Hi guys, Sorry to revive such an old thread again, but I have soon more information. I had two water reports done on the above water, one sample had been boiled and left over night and the other sample had phosphoric acid, calcium chloride and gypsum added to mash in levels. The one reading...

I was just wondering if Novozymes Vinoflow Max would work?

Hi guys, Sorry for opening up an old thread, but I just wanted to give some updates and ask a few more questions. We have been adding phosphoric acid and hitting our desired mash/boil phs. Recently we have also started adding CaCl and CaSo depending on the beer, and have seen improved...

A mixed acid solution sounds interesting. We just ordered some lactic so maybe we can try a mix of that with the phosphoric. Since we started adjusting with phosphoric in the mash I feel like our beers have improved but with maybe a slight dullness in flavors, is this characterisitc of the...

Great, RO water is definitely something we are going to look into. In the mean time would you recommend switching to a different acid, such as lactic? Also is there a beer style you feel would best suit our current water profile? Thanks again, this is very helpful.

Hi, So I got my water report back from the lab, and this is what they gave me: Calcium 62.7 Magnesium 21.5 Sodium 14.1 Chloride 20.8 Sulphate 26.2 So at the moment we have been using 10% phosphoric acid to get our ph down to around 5.2-5.4. The beers have been coming out quite nice...

Great thank you very much! So I can go ahead with the acid additions to adjust for ph, great. I will report back when I get the complete report. Just one last question, I also know another brewer who only uses calcium chloride for his ph adjustment, splitting it between the mash and kettle...

Hi, I am in the process of having my water tested for the main flavor ions. At the moment I only know the total alkalinity which is 200ppm and a rough value for total hardness, around 300. I have access to phosphoric acid and calcium chloride and have used brewers friend online calculator to...

I was wondering if somone could someone point me in the direction of studies done on the solubility of flavour and aroma compounds of different herbs and spices in alcohol and water depending on the ph, temp etc. Many thanks

I was wondering if anyone out there has a recipe for Sanbitter? It is an Italian bitter soda, that I cant get in my region and would like to use for non-alcoholic cocktails. Also following on from this could someone point me in the direction of studies done on the solubility of flavour and aroma...

I have base malt, carafa 2, carmunich, abbey and a little bit of rye malt. Can I use all the above for a porter recipe? Greatly appreciate any input. Enda