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Old 02-01-2012, 01:25 AM   #1
dgremark
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Default Kangen water system for brewing?????

Alright for all you techie guy's, I have (just got) a Kangen water system and plan on using the water to see what diffence it will make. I have it set at a ph of 8.5, what do you guys think? Pro's con's etc etc.

TIA

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Old 02-01-2012, 02:16 PM   #2
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Alright for those that don't know what a Kangen water system is here:

http://tryalkalinewater.com/


..........................

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Old 02-01-2012, 02:27 PM   #3
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Per various sources you'll get more tannins from your mash or steeped grains at higher pH. This would seem to be working it the wrong direction.

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Old 02-01-2012, 07:09 PM   #4
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Mash ph is what counts, not water.

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Old 02-01-2012, 07:18 PM   #5
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Why don't you just use the acidic outflow water?

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Old 02-01-2012, 07:39 PM   #6
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Agreed, mash pH is what counts. And if the water pH starts out high, won't that affect the pH of the mash?

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Old 02-01-2012, 07:44 PM   #7
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The mineral content of the water counts for a lot. Also, you can start with alkaline water as long as you adjust the pH down to the right range for your mash and sparge.

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Old 02-02-2012, 01:34 PM   #8
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The Kangen allows me to adjust ph from a 2.5 to a 9.5. I may try a lower ph like a 5 and see what happens..............Thanks for all your input!

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Old 02-03-2012, 12:18 AM   #9
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Really the way the Kangen has a higher pH is through keeping minerals in the water. Kangen is great for clean water and also heavily oxygenated water. Toy with the pHs to get your best results.

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Old 04-15-2013, 01:39 PM   #10
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I have a Kangen machine, SD501, and I need to know how the beer turned out, or if you experimented at all with the water's ph and final quality of beer. I'm using AG and making an IPA this week. I've been told by my brew teacher to just use the clean water and not to use the 9.5, but the 9.5 extracts more out of tea and coffee than the clean water. I'm just not sure how it will, if any, effect the mash. Please someone enlighten me about this soon, I'm wanting to brew sooner than later...

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