Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Brew Science > Water report, trying to make sense

Reply
 
LinkBack Thread Tools
Old 09-06-2012, 07:24 PM   #11
rhamilton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Austin, Texas
Posts: 1,257
Liked 64 Times on 53 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Ashella View Post
Do you think that a predicted mash pH of 5.71 is high enough that I need to take action to correct it? Like I said, the EZ Water Calculator spreadsheet says that the range is 5.4-5.6.
I'd say brew on and see -- spreadsheets are only estimates and +0.1 pH won't ruin the batch.
__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
rhamilton is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 04:27 AM   #12
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,849
Liked 568 Times on 468 Posts
Likes Given: 16

Default

It's a snap to calculate bicarbonate from alkalinity but it is alkalinity you are really interested in. If you are given a bicabonate number the first thing you do is convert it to alkalinity. The conversion is pretty accurate as long as pH (of the water) is below 8 or so but begins to fall off above that. That's why alkalinity is a better measure than bicarb. It is valid at any pH.

bicarb = 61*alkalinity/50.

Yes, 5.7 is high enough that you should do something about it. The beer will not be ruined by any means at 5.7 but will be noticeably better at 5.4 - 5.5. The correction is simple enough to do. Just add sauermalz (acidulated malt) at 2% by weight of the total grist. This is generally a better solution to pH adjustment than adding calcium for the reason you saw when you tried to do it that way. Another convenient way is to dilute the tap water with RO or DI water thus cutting the alkalinity. If you do that you will get a lower mash pH and require a smaller correction to the point where you may be able to get it with calcium additions.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
North Penn Water Authority (Montgomery Co., PA) Water Report lebshiff21 Brew Science 11 04-30-2014 10:13 PM
Does this make sense? Spartan1979 Brew Science 6 01-17-2012 09:18 PM
Water Engineering for PA : AJs Water Primer based on Ward Lab Report mrcastellino Brew Science 4 11-22-2011 03:55 AM
Water Report - Distilled Water in my Future? nut4wine Brew Science 4 08-10-2011 10:07 AM
Ward Water Report and Bru'n Water Sheet, now what? ToastedPenguin Brew Science 1 07-22-2011 07:58 PM