Recent content by Kaspersound

Thanks for a reply! I use a pH meter, calibrated. 0.00 Probably that is why I should not adjust (add acid) after dough-in and during mash. Makes the reading still, even with excessive amounts of acid.. I should shoot for 5.20 pH before dough-in and hope grain will not raise to 5.66... Or...

Hello guys, I have a problem reduce mash pH when the grains are in. My water has 93 ppm HC03 and I have to use some acid to reduce pH for mash. When I add 0.13 ml/L of 80% lactic acid to my tap water, according to Brun, I can reduce pH almost spot on. But when I add the grain, I need tons of...

Would it be possible to share the formula? I have 80% lactic acid solution... Would it be 1.53 ml/gal of 80% ? :)

Yeah that was the question... Thanks for the reply! :)

Hello guys, I would like to make it clear for myself, is it possible to clone/multiply beer yeast? For example: IF I use 100 B/10g dry yeast pack per 1L starter 1,040 SG (1L water, 115 DME). Assumed growth rate 2,0 from J.Palmer book. After 24/36 hours, I should have around 200 b cells in 1L...