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Old 01-30-2014, 07:00 PM   #11
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What! You sparge with that tap water? That is a big problem. It is not anywhere near suitable for brewing without acidification. At a minimum, you need to draw off the required volume of sparging water and acidify it as necessary to reduce its alkalinity.
I have my own self contained brewing water "well". 275 gallon ibc tank. Can I acidify the whole thing, and then compensate my mash if needed?
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Old 01-30-2014, 08:50 PM   #12
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96 isn't that bad on the alkalinity WRT sparge but it is pretty simple to determine how much acid will be needed to neutralize it. 96/50 is approximately 2 mEq/L and to go to mash pH takes about 0.8 times that or 1.6. 88% latic is 11.5 N and 10% phosphoric is 1.1 N) so you would need 4.4*1.1 = 1.7 mL/L phosphoric or 0.17 mL/L lactic. This will take all the water to mash pH and so is fine for both mashing and sparging.

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Old 01-30-2014, 09:07 PM   #13
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96 isn't that bad on the alkalinity WRT sparge but it is pretty simple to determine how much acid will be needed to neutralize it. 96/50 is approximately 2 mEq/L and to go to mash pH takes about 0.8 times that or 1.6. 88% latic is 11.5 N and 10% phosphoric is 1.1 N) so you would need 4.4*1.1 = 1.7 mL/L phosphoric or 0..17 mL/L lactic. This will take all the water to mash pH and so is fine for both mashing and sparging.
Total water usage is 19g from Dough in, to mash out, to sparge. So if I understand you correctly, I could add 0.017ml/l lactic when I dough in, to take care of everything? 19x3.78x0.017=1.22ml.

Ill sit back now and get schooled :-)

Thank you for the help! I bought the Water book, and get so lost in it.....
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Old 01-30-2014, 09:20 PM   #14
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That's correct but what I would much prefer you do is make a test mash using this addition and check its pH with a meter.

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Old 01-30-2014, 09:28 PM   #15
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That's correct but what I would much prefer you do is make a test mash using this addition and check its pH with a meter.
Yes, of course. I need a new PH meter. The one I currently have, no longer wants to calibrate itself.....
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Old 02-23-2014, 06:32 PM   #16
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Just to update, I have been adding 2-2.5 ML of 88% lactic to the beginning of my mash. Every batch I have brewed that way has given me a mash ph of ~5.3. The only exception was a pale ale w/o any dark malts, and my ph was around 5.5. Ten grams of gypsum put my sulfate where I wanted, and dropped PH to 5.3. Without any other additions on any batch, sparging straight from my water supply, my boil ph has been 5.24-5.41. Tail runnings haven't been over 5.6

Also,after a couple of additional tweaks, I have brought my mash eff up from mid 60's to 75-78%

Thank you for your help!

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