adamjackson
Well-Known Member
Now time to interpret this. At least I can now put this data into my my BeerAlchemy app.
Not sure what these numbers mean but it's time to figure this out.
I usually suggest getting an RO system and using the guidance in the Primer. I won't make that suggestion here because you don't need an RO system.
I agree. 600 ppm would be ridiculously high. 2 tsp is about 3.5 grams for me. In five gallons that brings the Ca up by 37 and the HCO3 up by 55. My pH doesn't change much at that level, especially with a lot of malt which i would be using in a dark thick beer like a stout. The OP has low calcium water, so I like to boost that to get closer to European water.
I agree. 600 ppm would be ridiculously high. 2 tsp is about 3.5 grams for me. In five gallons that brings the Ca up by 37 and the HCO3 up by 55. My pH doesn't change much at that level, especially with a lot of malt which i would be using in a dark thick beer like a stout.
The OP has low calcium water, so I like to boost that to get closer to European water.
You are right about adding alkalinity without measuring pH. I shouldn't have put that number out there blindly. If you add CaCO3 and then have to add Lactic Acid to bring the pH back down then you will have minerals precipitating out of solution.
The OP has such soft water and a low pH I think he's probably going to have to add CaCO3 for a stout.
I do not agree with AJ that a brewer should wait and see if the pH falls into range when the water supply and malts are well known. I find that the low pH excursion can damage the beer body if allowed to exist too long in the mash. Don't chase your tail, know what the mash pH is 'likely' to be and be ready to add those pre-calculated additions to the mash to hit your target.
Enter your email address to join: