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Home Brew Forums > Home Brewing Beer > Brew Science > Discrepancy between EZ calculator and actual pH readings?
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Old 08-01-2014, 08:10 PM   #11
MNDan
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In the next month I hope to get to a Dubbel, a darker Pumpkin beer, and a 3rd try at a tasty Pale Ale that hits all my numbers for a lighter-colored beer. I'll let you know the results...

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Old 08-02-2014, 01:28 AM   #12
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Yikes! I didn't expect such a detailed reply. Thank you.

I'll look in to experimenting with the other software titles available, and also making some test mashes with my base malts (I typically purchase pale and pils malt by the sack).

My (albeit very basic) understanding of optimizing water chemistry on the easy level is:

1) Hit the Chloride : Sulfate ratio (keeping in mind ppm minimums for effectiveness) to accentuate either malt or hop character.
2) Adjust your mash pH using acid/salts in the mash as needed to hit the desired mash pH.

Does this sound about right, or am I missing out on other major factors? The Water book is kind of making my head spin with a plethora of information that, while I'm sure useful to some, seems overly complicated at my scale.

P.S. A.J., While reading the Water book on my lunch break today I found your name referenced. Awesome!

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Old 08-02-2014, 04:16 AM   #13
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Originally Posted by snowveil View Post

1) Hit the Chloride : Sulfate ratio (keeping in mind ppm minimums for effectiveness) to accentuate either malt or hop character.
Forget this one. Sulfate and chloride each have their own set of flavor influences. They are not antipodal. You cannot makeup for a chloride surfeit by adding more sulfate nor conversely. You really would be better off if you had never heard about this. The is something to it in the sense that two degrees of freedom can be expressed by giving two numbers or by giving one number and telling you it is in a given ratio to the other but focusing on establishing a particular Cl:SO4 ratio has the potential to lead you astray. Learn the proper level of sulfate for a particular beer and the proper level of chloride. The ratio will be what it will be.

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2) Adjust your mash pH using acid/salts in the mash as needed to hit the desired mash pH.
This one is critically important.


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P.S. A.J., While reading the Water book on my lunch break today I found your name referenced. Awesome!
Yes, I was able to help the guys with a couple of things.
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