Recent content by scruffy40nil

Yep thats the one.

Thanks for that Mark.. I replace my probe head on the kegland meter just before this brew day.. because as you said my last probe was just sitting in the cupboard without the solution and just couldn't trust it was going to work correctly.. I've purchase the solution now and a few more...

I'm using the cheap kegland ph meter that you can change the heads for about 12 bucks.. I do want to upgrade to a more reliable meter just so I know my readings are 90% correct.. I did have to change my mash temp from 66 to 68c as I left my elements on at strike temp when mashing in.. I was able...

I purchased a new head for the kegland ph meter.. I know they're cheap and can't rely too much I purchased a new electrode head for the kegland pH meter as I wasn't using the electrolyte solution when storing my last head.. I'd rather get a more reliable pH meter but they seem to work OK..

Rodney, Just thought I'd keep you updated, I added the whole 16.8ml of 88% of lactic acid to the mash water and my pH reading was bang on 5.20 after 15mins of mashing..

Thanks Mark, really do appreciate the feedback.. I might actually try the 100% UK extra pale malt...

I'm really just playing around with this recipe as I have brewed it a few time now, my aim is for a dry xpa . So I'm using the water profile yellow dry (under 6 SRM) from Beer Smith, As this was suggest to be a good profile to work with.

I'm only trying to reach 50ppm for this XPA.. thats working from 15ppm Sydney water

I'm not too familiar with Bru'n water as I've only use it once. I'm not all that confident in putting 100% trust in any water calculator. I'll be adding 80% of the lactic acid to my mash water and then making adjustments once I check the mash pH after 10-15mins of mashing.

Ive been using the brewfather water calculator to get this number, I'm assuming from what Mark suggested above that the calculator would be making adjustments for the Vienna and Wheat malts.

total grain weight is 11.1kg Mash Water: 47.5L Sparge Water: 20.5L Mash Vol (water + Grain): 55L Final Batch Vol: 50.8L Do you think it's too much mash water? I've scaled this recipe up from my 35L brewzilla.. Calculations all been created by brewfather.

Thanks Mark, I'll check that post out now. That makes me feel much better. I didn't want to add too much, I was wanting to add some sour grapes malt to the grain bill to reduce the amount of lactic acid but couldn't get my hands on any in time. Cheers

First post long time reader...... I've been brewing all-grain for over a year now using a 65L Brewzilla. I'm very new at experimenting with water salt additions to the mash. I'm a little concerned with the amount of lactic acid that my recipe from Brewfather calculated (16.8ml for a 50L batch)...