mvcorliss
Well-Known Member
I've waited a long time to post this but i wanted to see if I've got a handle on things after reading my way through the Primer.
Here's my profile from Wards;
CA - 18
Mg - 3
NA - 20
Cl - 30
SO4 - 12 (corrected)
HCO3 - 56
T Alk as CaCO3 - 46
My take is it's really not that bad. I can dilute down w/ RO to lower the Alkalinity and build up a little to get Ca around 50 for lighter beers. Darker (roasted malts) beers would benefit from the higher alkalinity so a dilution probably wouldn't be needed.
My pH meter is on it's way but until then this is what I've been doing, while adding acidified malt to correct mash pH (calculated by Brewer's Friend) when needed. I've never, so far, had to increase my pH.
Without getting into too much minutia and realizing everything is adjusted according to taste, is that about right. Or have I overlooked something.
I think the biggest thing I've gotten form all of the Primer discussions is that in order to progress you need to make measurements along the way and then EVALUATE THE RESULTS BY TASTING! There is no perfect set rules for "do this and that and all will be fine for everyone". Ya got to learn, test, taste and tweak!
Thanks to all,
Michael
Here's my profile from Wards;
CA - 18
Mg - 3
NA - 20
Cl - 30
SO4 - 12 (corrected)
HCO3 - 56
T Alk as CaCO3 - 46
My take is it's really not that bad. I can dilute down w/ RO to lower the Alkalinity and build up a little to get Ca around 50 for lighter beers. Darker (roasted malts) beers would benefit from the higher alkalinity so a dilution probably wouldn't be needed.
My pH meter is on it's way but until then this is what I've been doing, while adding acidified malt to correct mash pH (calculated by Brewer's Friend) when needed. I've never, so far, had to increase my pH.
Without getting into too much minutia and realizing everything is adjusted according to taste, is that about right. Or have I overlooked something.
I think the biggest thing I've gotten form all of the Primer discussions is that in order to progress you need to make measurements along the way and then EVALUATE THE RESULTS BY TASTING! There is no perfect set rules for "do this and that and all will be fine for everyone". Ya got to learn, test, taste and tweak!
Thanks to all,
Michael