I am guilty of perpetuating a myth of the yeast controlling the acidity of the beer without regard to the mash pH. I now know that this is not the whole picture. The first thing yeast does is lower the pH of the fermentation but the exact value is dependent on the yeast strain and the wort pH. I...
The other Reinheitsgebot thing I see is to use a conical tank to spin and steam heat water in order to settle alkalinity in the cone. The cone is bleed periodically. Nice work!
I requested access to the Facebook Brewie Group but I have not been accepted. I have been told there is some information there. Is there an online place to consolidate Brewie information?