Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Where to add brewing salts
Reply
 
LinkBack Thread Tools
Old 06-14-2010, 03:17 AM   #1
Parkinson1963
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Ontario
Posts: 91
Liked 2 Times on 2 Posts

Default Where to add brewing salts

Okay I did a search but could not find an answer.

I add my brewing salts (CaSo4 and MgSO4) to my grain so that it gets dissolved when I do my mash.

Is this wrong?, Should I add the salts to my water as I heat it up for the mash.

Or is this a six of one half dozen of the other.

Cheers!

__________________

Parkinson's Law of Beer "Thirst increases in proportion to the amount of beer available"

http://www.homebrewtalk.com/f36/biab-easy-i-can-make-240401/

Parkinson1963 is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2010, 03:33 AM   #2
Suthrncomfrt1884
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Rockford, Illinois
Posts: 4,079
Liked 23 Times on 22 Posts
Likes Given: 3

Default

Adding it to the grains is a good idea. Calcium Sulfate, especially, doesn't like to dissolve into water fully. When you add it to your water as you're heating it, some of it well end up stuck to the walls and bottom of whatever kettle you use.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...
Suthrncomfrt1884 is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2010, 04:07 AM   #3
Captain_Bigelow
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 834
Liked 8 Times on 8 Posts

Default

to the mash water along with the grain.

__________________
Captain_Bigelow is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2010, 05:31 AM   #4
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Airborneguy's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Isle of Staten
Posts: 10,856
Liked 838 Times on 621 Posts
Likes Given: 1105

Default

I add mine to the mash water after it is in the mash tun just before I add the grains.

__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter
Airborneguy is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2010, 06:36 AM   #5
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default

It depends where it's needed. If it's intended to correct the mash pH, it should go in the mash. If it's to correct the sparge pH, in the HLT. If it's for yeast health, in the boil. If it's just for flavor, it can even be post-ferment.

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2010, 08:46 PM   #6
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Quote:
Originally Posted by Airborneguy View Post
I add mine to the mash water after it is in the mash tun just before I add the grains.
I do this.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2010, 08:58 PM   #7
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,817
Liked 44 Times on 38 Posts

Default

I add some in the mash and then some to the brew pot.

Adding to the sparge water is not very practical as it will not dissolve properly.

__________________
maida7 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2010, 12:11 AM   #8
Parkinson1963
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Ontario
Posts: 91
Liked 2 Times on 2 Posts

Default

Thanks for the replys.
So I guess I was right in my methodology, I add the salts to the grains as it one less thing to remember.

One less oh crap! moment after the process is well along.

__________________

Parkinson's Law of Beer "Thirst increases in proportion to the amount of beer available"

http://www.homebrewtalk.com/f36/biab-easy-i-can-make-240401/

Parkinson1963 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2010, 03:21 AM   #9
AiredAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Posts: 474
Liked 17 Times on 13 Posts

Default

I add all my salts to the water. The solubility of gypsum is about 2.5 grams per gallon, and I usually add less than 2 grams per gallon, so no problem.

I treat all my brewing water with calcium hydroxide to precipitate CaCO3 since I have highly alkaline well water. I add all my salts to all my water at the same time, stir to dissolve, and leave overnight then siphon the water off the precipitated chalk, and start brewin'..

__________________
AiredAle 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
Brewing Salts with PH 5.2? Mr. Mojo Rising All Grain & Partial Mash Brewing 21 11-23-2010 03:57 PM
brewing salts - a little help? JLem Recipes/Ingredients 1 09-27-2009 11:55 PM
Brewing Salts? RonRock Brew Science 5 09-23-2009 08:13 PM
pH and Brewing Liquor (water treament and brewing salts) TheChemist Brew Science 22 07-06-2009 06:31 PM
Brewing salts? zythe84 Beginners Beer Brewing Forum 1 02-22-2007 10:52 PM