dgremark

Recipes 

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

dgremark

Recipes 

Alright for those that don't know what a Kangen water system is here:

http://tryalkalinewater.com/


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cullen

Recipes 

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.

wildwest450

Recipes 

Mash ph is what counts, not water.

TyTanium

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Why don't you just use the acidic outflow water?

cullen

Recipes 

Agreed, mash pH is what counts. And if the water pH starts out high, won't that affect the pH of the mash?

Sardoman

Recipes 

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.

dgremark

Recipes 

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!

Ruckus45

Recipes 

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.

brewingntaiwan

Recipes 

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...