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Lactic acid can only be added to room temp water . I know you want the formula for working it out but you can do it manually by adding acid malt at 1% for 0.1ph drop while in process of mashing .

A way to correct (lower) the mash ph is adding acid malt ( i also use lactic acid and acid malt) by 1% of the grain bill should lower your mash ph by 0.1 . If like me you use lactic acid for water treatment then acid malt is ideal too .Info says upto 3% with no sour effect but if using to lower...

By the sounds of it your water will be around 7.4 Ph ( total hardness is high )or more and when mashing i would expect too high a mash ph and so you're probably getting astringent off flavours ? , a bit sharp leaving a not so great after taste not sour but somewhere close . Try some acid malt...

German pilsner malt for example is good to mash in at 55c for 15 mins . English malts , don't mash at 50c . You'll lose head retention and protein damage . To get a good bodied beer full of maltiness , mash higher . 68c to 72c , I'd do 70/71c myself . But you want some dryness to the beer ( if...

Looking at those pictures i may get some husks , thanks for sharing ;)

I'm a huge fan of step mashing , even just 2 temps can transform the same beer into something else . I like the more malty too :grin:

Excellent prices , where were you 6 months ago :doh: Got enough for now ( had none , now got 5 ) :)

Hi , you want to boil for around 45 mins at least even for extract brewing so the bittering will come out the hops . Steeping you should use around 3 times the water to grain , 3 litres to 1 kg . I would increase the amount of crystal to 200/300g but that's just me . So if 300g use around 1...

never used any rice or husks , i have a false bottom in my mash and use herms (which can compact mash bed and make a stuck mash more likely) and i've never had a stuck mash . I always use at least 60% wheat malt . Must be lucky :grin:

It's possible you ratio of chloride to sulphate is chloride heavy , it may be that you want some calcium sulphate (gypsum) but without knowing your water this may be wrong and increase your calcium too high . 1 to 1 ratio chloride to sulphate gives you a more malty beer , while a ratio in...

If you could give use a few of your recipes and yeast used and the process of brewing . Are you using the same yeast ?

welcome to the forum , it may work . wrap the seeds in a tea towel and use a rolling pin to crack the seeds not crush to dust . :thumb:

Try 300g of carahell :thumb:

If you want to do a dunkle partial extract i would steep 30g of choc malt and 300g of cara wheat ( if no cara wheat then cara vienne or a cara crystal ) :cheers:

Do you want to have a go at extract brewing ? You'll need at large pot at least 10 litres . If yes have a look in the how to guide and use the largest pot and boil away , back filling with water afterwards to make 20 litres . You'll want 3kg of dried wheat malt extract ( cheapest from the home...

seems fine to me , i would of thought gassing up and disconnecting it then leaving for 24 hours then popping gas connection back on with gas bottle turned off and read the regulator if its dropped you have a leak , if not all good .

I batch , pro's are quicker and can walk away and do something else . Also i don't have to worry about over sparging as i've already measured my amounts ( in hlt) and no equipment to sparge is needed . con's apparently less efficiency although i get between 78 and 80% . Never wanted to change to...

1 then purge a little , leave it 24hrs then another . Keeping keg as cold as poss ( shed )

If you do open and reprime , inject some co2 afterwards and vent it to release any air otherwise you will oxidize your beer . I would just leave it sealed and use some gas and leave in cold for 24 hours .