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Stout Liquor for tomorrow - Please Ignore :)

PostPosted: Sun Nov 29, 2015 21:49
by GrahamT
Just as I need to move a roasty stout brew forward to tomorrow morning, after failing to realise I didn't have enough wheat in for my hefe, our water drops from 100-120ppm CaCO3 to 65 on repeated Salifert tests.

Is a mash pH of 5.4 alright for a foreign extra stout? Brewer's friend reckons that's what I will get.

Re: Stout Liquor for tomorrow

PostPosted: Mon Nov 30, 2015 15:32
by GrahamT
OK - TFN! All done and a successful brew day.

At the risk of starting something similar to a thread on another forum: