I've never had a problem with it, but I'm only two all-grain batches in. (That I've tasted)

And I only used it on the strike water, not the sparge water... might need to correct that. Although I thought the main point was in enzyme conversion during the mash phase.

2 ...

Report Post

Posted by s14suspense

Baton Rouge

Member since Mar 2007

14703 posts

Posted on 1/14/13 at 2:10 pm to LSUBoo

quote:
And I only used it on the strike water, not the sparge water... might need to correct that. Although I thought the main point was in enzyme conversion during the mash phase.

Correct from what I know. Your mash should maintain its PH

0 ...

Report Post

Posted by Zappas Stache

Utility Muffin Research Kitchen

Member since Apr 2009

38786 posts

Posted on 1/14/13 at 2:51 pm to LSUBoo

quote:
I've never had a problem with it, but I'm only two all-grain batches in.

I'm no expert, but I did research ph 5.2 a while back. It seemed the consensus among people that actually tested their Mash ph was 5.2 did not do anything. Most people claimed adding Calcium Carbonate (CaCO3) to raise the alkalinity (ph) or Lactic Acid to lower it was a much better solution. I too need to learn more about water chemistry but I usually just ask the guys at the LHBS what I should add for whatever style of beer I am brewing. I usally don't have to do anything. But I do add gypsum to all my IPAs which really brightens the hops.

ETA: The other thing you can do is boil your mash water before starting your mash. This will lower the alkalinity some......but BR water may be too low anyway...not sure.

This post was edited on 1/14/13 at 2:57 pm

1 ...

Report Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board