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Old 07-26-2012, 07:31 PM   #1
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Default Please help me in understanding mash pH

I'm having tannin issues and so far, I've put together a few steps to try and eliminate them moving forward. However, I'm having a hard time understanding mash pH and how to control it.

I went to the brew wiki page and became quite confused. I apologize ahead of time but I'm not the best reading comprehend'er, so I kinda need someone to talk me through it.

I do 1 gallon BIAB batches. I calculate my total volume of water, mash in, mash out, and then boil for the allotted time. I usually have a tad bit more wort than I need, but usually hit my numbers and never have to "top off."

I've never taken my mash pH before, but I'm thinking I should start due to my tannin/astringency issues. I've made some notes of some other things to do for my next brew to try and rid myself of the tannin issue, but I keep reading how mash pH is incredibly important with regards to tannins.

Can anyone out there help me out please? Most appreciated.

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Old 07-26-2012, 07:56 PM   #2
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Start by reading the Primer and any post you see from ajdelange or mabrungard in the Brew Science section.

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Old 07-26-2012, 07:57 PM   #3
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It would be much better if you give us more details about the water you are brewing with .

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Old 07-26-2012, 07:59 PM   #4
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1. What water are you using (tap, bottled, RO, softened?)
2. What types of beer are you brewing (all base? lots of crystal?)

This should be a good start!

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Old 07-26-2012, 08:01 PM   #5
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For every batch that I brew, I use bottled Poland Spring water
I'm brewing all types. IPA's, Wheat Beers, Stouts, etc (see my list below)

Every beer I've brewed has had a metallic, astringent, off taste to it. I'm trying to hone in on why this is happening, and am wondering if my mash pH is all messed up.

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Old 07-26-2012, 08:07 PM   #6
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Quote:
Originally Posted by JeffoC6 View Post
For every batch that I brew, I use bottled Poland Spring water
Write down the water profile , please .

Do you add any salt to the water prior to brewing ?

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Old 07-26-2012, 08:09 PM   #7
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Quote:
Originally Posted by hector View Post
Write down the water profile , please .

Do you add any salt to the water prior to brewing ?

Hector
How do I go about obtaining the water profile of Poland Spring water?
Why would I add salt?
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Old 07-26-2012, 08:13 PM   #8
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I found this online?

SUBSTANCE MRL* MCL** LEVEL FOUND
Inorganic Minerals and Metals
Calcium 0.10 NR 4.2-11
Sodium 0.20 NR 1.8-6.6
Potassium 0.10 NR ND-0.78
Fluoride 0.100 2.0 (1.4 – 2.4) ND-0.10
Magnesium 0.10 NR 0.88-1.5
Bicarbonate 1.0 NR 15-250
Nitrate 0.010 10.00 0.11-0.58
Chloride 1.10 250 ND-9.2
Copper 0.050 1.0 ND
pH (units) t NA 6.5 – 8.5 6.7-7.0
Sulfate t 0.10 250.00 1.6-6.3
Arsenic 0.0014 0.010 ND
Lead 0.005 0.005 ND
Total Dissolved Solids t 1.00 500 40-65

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Old 07-26-2012, 08:19 PM   #9
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The bicarbonate from the 2011 report might be an error, not sure it was ever 250 mg/L. Everything else is very low. I found a 2010 report that shows about the same with very low bicarbonate alkalinity as well.

I would just treat this like RO water -- it's essentially a blank slate. Great for brewing, but you'll need to add a few things back in.

Once you assume it's just like RO water, the water chemistry primer in the sticky section of this forum will make a lot more sense.

Adding a little calcium chloride and sometimes calcium sulfate will make a lot of really good beers with that water.

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Old 07-26-2012, 08:20 PM   #10
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Quote:
Originally Posted by JeffoC6 View Post
How do I go about obtaining the water profile of Poland Spring water?
I also use bottled spring water . The profile is printed on the label , attached to the bottle .

The most important factor you should take care of is the Alkalinity of the water .

I wanted to see if you added any salt to adjust the pH . For example , sodium bicarbonate can lead to a metallic aftertaste ( due to my experience ) .

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