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pH oddity


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#21 HVB

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Posted 28 November 2016 - 10:29 AM

Before we go too far of the deep end, why not just email Martin and ask him if he has any ideas?

Is it on his page, I will go look.



#22 denny

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Posted 28 November 2016 - 10:49 AM

Is it on his page, I will go look.

 

Should be...if not, PM me.



#23 HVB

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Posted 28 November 2016 - 10:51 AM

Should be...if not, PM me.

Found a hotmail address for him and shipped off a message.  Thanks



#24 shaggaroo

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Posted 28 November 2016 - 11:08 AM

Doing a small, easy experiment is hardly going "off the deep end".



#25 Brauer

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Posted 28 November 2016 - 11:36 AM

If I got everything correct, Kai's calculator is predicting pH 5.64, with the acid addition, and nearly 5.7, without.

#26 HVB

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Posted 28 November 2016 - 11:41 AM

If I got everything correct, Kai's calculator is predicting pH 5.64, with the acid addition, and nearly 5.7, without.

That is very interesting.  Getting closer to the actual pH but not there yet.

 

Thanks



#27 Brauer

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Posted 28 November 2016 - 12:02 PM

That is very interesting. Getting closer to the actual pH but not there yet.

Thanks

A little higher if you are overestimating the color of the wheat...

#28 HVB

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Posted 28 November 2016 - 12:03 PM

A little higher if you are overestimating the color of the wheat...

true.  Can you post the link to Kia's calculator that you used?  I seen there were a couple on his site and want to make sure I am using the same one you did to try and recreate the numbers.



#29 Brauer

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Posted 28 November 2016 - 12:09 PM

true. Can you post the link to Kia's calculator that you used? I seen there were a couple on his site and want to make sure I am using the same one you did to try and recreate the numbers.

I used the advanced Brewersfriend calculator.

#30 denny

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Posted 28 November 2016 - 12:20 PM

Doing a small, easy experiment is hardly going "off the deep end".

 

I meant in terms of speculation.



#31 HVB

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Posted 28 November 2016 - 12:26 PM

Hmm, I got 5.32 with the acid and 5.65 with out.  Now I am wondering if I got some bad (brown) acid. 



#32 neddles

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Posted 28 November 2016 - 12:52 PM

Hmm, I got 5.32 with the acid and 5.65 with out.  Now I am wondering if I got some bad (brown) acid. 

The lactic acid was brown?



#33 HVB

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Posted 28 November 2016 - 12:57 PM

The lactic acid was brown?

I was making a joke about the acid at Woodstock.

 

httpss://www.youtube.com/watch?v=hKoLlKmQSHU



#34 neddles

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Posted 28 November 2016 - 01:09 PM

Got it! I'm outta the loop on that one.



#35 HVB

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Posted 28 November 2016 - 01:11 PM

Got it! I'm outta the loop on that one.

I am glad I was able to get you in the loop!



#36 Brauer

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Posted 28 November 2016 - 03:34 PM

Hmm, I got 5.32 with the acid and 5.65 with out. Now I am wondering if I got some bad (brown) acid.

It is suggested that you stay away from that.

I wasn't sure if I got your details correct. However, just in case we used it differently, did you set it to 8 gal all at once, enter the grains individually, instead of just SRM, and update calculations, when finished?

#37 HVB

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Posted 28 November 2016 - 04:20 PM

It is suggested that you stay away from that.

I wasn't sure if I got your details correct. However, just in case we used it differently, did you set it to 8 gal all at once, enter the grains individually, instead of just SRM, and update calculations, when finished?


Yes, just how I did it.

#38 Brauer

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Posted 28 November 2016 - 05:04 PM

Yes, just how I did it.

I must have entered something wrong, then. I'm not used to the brunwater spreadsheet.

#39 HVB

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Posted 30 November 2016 - 04:53 PM

Just took a sample of the non-brewtan version and the pH was 4.68 before dry hopping. Chewed it down to 1.009.


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