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Old 11-08-2008, 02:05 PM   #1
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Default WOW - just took my mash PH for the 1st time

above 6.2 on my test strip - looks like I'll have to fix that my next brew.. . . somehow.

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Old 11-08-2008, 02:08 PM   #2
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BUFFER 5.2, I use it all the time, enjoy.

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Old 11-08-2008, 02:10 PM   #3
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I'm not sure a person can actually "enjoy" BUFFER 5.2. LOL

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Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at 85 degrees as I type.

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Old 11-08-2008, 02:21 PM   #4
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+1 on 5.2. It, along with altering my water profile have made a vast improvement in my beers.

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Old 11-08-2008, 02:38 PM   #5
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Learn to get your Residual Alkalinity in order and you wont need 5.2. I used to use it but after using John Palmer spreed sheet I hit 5.3-5.4 each time in my mash. I have an almost new container of 5.2 someone can have if they pay the shipping.

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Old 11-08-2008, 10:15 PM   #6
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And how do I get my Residual Alkalinity in order??? I can't get any chemical analyze on my water from the water people. I can only get what much BAD crap is NO in the water but nothing on what makes up the water.

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Old 11-09-2008, 06:09 AM   #7
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I want to try this myself so I can create the ideal water for any mash.

I found this PDF: http://www.jimsbeerkit.co.uk/water/alkalinity.pdf

And this: http://www.homebrewtalk.com/wiki/ind...sh_pH#pH_meter

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Old 11-09-2008, 05:05 PM   #8
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Might be able to help.

Wis DnR holds all public water info in a database, a little hunting with give you your specs.

http://prodoasext.dnr.wi.gov/inter1/pws2$.startup

Put in Columbus , Municipal community
Find

Click on Columbus

From there scroll down to
Other (non-bacteriological) Samples (263 Rows)

Click that

Scroll to the most recently dated Inorganics file with a good number of results (your case 26) click on that,

There you go, all you need.


Note: it looks like you have two sources 200 & 4, so you might want to avg them if you only have one town storage tank. Or not

Hope that helps


james

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Old 11-15-2008, 02:03 PM   #9
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So it looks like

Ca = 11
Ma = 7.4
Alkalinity = 300???? yikes THAT'S CRAZY!!!!!

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Old 11-15-2008, 02:18 PM   #10
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I sent my water away for analysis and did all the minerals to get everything just right for ONE brew, then I went back to 5.2. I use 5.2 in the mash then add other minerals to the boil to make sure the flavor comes out right. This way I can mess with levels of things like Na, SO4, and Cl, etc without worrying about how it is going to affect the mash Ph. To me that's the easy and effective way.

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