sp1365
Well-Known Member
In order to get the most out of my beers I am looking to playing with my water chemistry. Here are the numbers for my tap water:
Starting Water (ppm):
Ca: 26.7
Mg: 20.8
Na: 26.6
Cl: 53.9
SO4: 50.4
CaCO3: 84.5
Mash / Sparge Vol (gal): 2 / 2
Dilution Rate: 0%
RA (mash only): 53 (10 to 14 SRM)
Cl to SO4 (total water): 1.07 (Balanced)
Couple of questions:
1) The pH of my tap water is high (8.49), however upon reading I have discovered that it is not the pH of my tap water that matters. Am I correct? Also having just bought 5.2 Stabilizer is there anything else that it is good for or do I just put it down as a learning expense?
2)When doing the adjustments is it better to adjust only the mash or both the mash and sparge?
3)What are the most important things to be focused on when adjusting? Residual Alkalinity, Cl to SO4, individual minerals?
Thanks.
Starting Water (ppm):
Ca: 26.7
Mg: 20.8
Na: 26.6
Cl: 53.9
SO4: 50.4
CaCO3: 84.5
Mash / Sparge Vol (gal): 2 / 2
Dilution Rate: 0%
RA (mash only): 53 (10 to 14 SRM)
Cl to SO4 (total water): 1.07 (Balanced)
Couple of questions:
1) The pH of my tap water is high (8.49), however upon reading I have discovered that it is not the pH of my tap water that matters. Am I correct? Also having just bought 5.2 Stabilizer is there anything else that it is good for or do I just put it down as a learning expense?
2)When doing the adjustments is it better to adjust only the mash or both the mash and sparge?
3)What are the most important things to be focused on when adjusting? Residual Alkalinity, Cl to SO4, individual minerals?
Thanks.