Recent content by Nordic Brewer

When I started brewing, I was pretty confused regarding all the different mashing schedules I found in different recipes regarding time, steps and temperatures. In the process of learning more, I ended up trying to make a framework where one can compare different mashing schedules against an...

Thanks for a detailed and very interesting answer. A lot of the background information regarding water calculators out there was new to me. Regarding the advice keeping the PH meter on, I will remember. Anyway the calculators are good as a starting point when I know what I'm dealing with and...

Yes supersaturation is an aspect regarding crystalization. I'm not sure if all the reader are familiar with the term supersaturation: Supersaturation is a state of a solution that contains more of the dissolved material than could be dissolved by the solvent under normal circumstances An...

Yes that is a good idea especially if you make the solution in short time before brewing. In this context time is your friend and it is smart to make the solution in good time.

Thanks for good feedback: Yes that's true the solubility change with temp, but the solution will remain saturated as long as the crystal layer is intact. Solubility for CaCl2 is equal 74.5 g/100 mL at 20 °C and 100g/100 mL at 30 °C. I do not have detailed values between 20C and 30C. Maybe you...

Why make things so complicated regarding CaCl2? If you are going to have a good baseline do the following: 1. Take an arbitrary amount of distilled water. 2. Mix in Calcium Chloride powder. 3. Make sure that you pour in more Calcium Chloride powder than the solution is able to dissolve. 4. You...

Ph Change (drift) during mashing. In different thread discussions, pH-drift has been explained as: - pH meter is drifting or pH meter instability - It takes time to reach chemical equilibrium in the mash, measurement taken to early. - Or there may be some mash chemistry that is not taken into...

Ph Change (drift) during mashing Preconditions: 1. NO SPARGE, total water volume 30.2 litre 2. Temperature step infusion mashing with Speidel Braumeister equipment. 3. Source Water profile: - Ca++ 6.25 mg/l - Mg++ 1.50 mg/ - Na+ 0 mg/l - Cl- 2.46 mg/l - SO4-- 4.34...