sdbrew1024
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- Joined
- Jul 26, 2008
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After doing many all grain brews I have noticed a trend. When I brew a dark beer such as a porter or a stout my efficiency numbers are good (for me), and the fermentation is very active. When I brew lighter beers my efficiency drops by up to 20%, and the fermentation isn't nearly as active.
My questions are:
1. Could this have to do with the water I use (San Diego tap water)? I have been using some 5.2 buffer in all my mashes, but maybe not enough for my water?
My water contains:
PH 8.4
Calcium 46
Magnesium 20
Bicarbonate 127
Sodium 73
Chloride 81
Sulfate 129
I have never taken my mach PH before. I just picked up some strips and plan on doing this next brew.
2. I plan on brewing a Bohemian Pilsner tomorrow. I am going to try a significant dilution with distilled water to try to come close to the very soft Pilsen water, resulting in numbers 16 3 18 12 28 22. Is this "close enough" to Pilsen water?
I really want to avoid being 20 points off of my estimated efficiency! Is there anything I should have ready on brew day to add to the mash if my PH is way off? Am I missing some other detail entirely about the whole process?
My questions are:
1. Could this have to do with the water I use (San Diego tap water)? I have been using some 5.2 buffer in all my mashes, but maybe not enough for my water?
My water contains:
PH 8.4
Calcium 46
Magnesium 20
Bicarbonate 127
Sodium 73
Chloride 81
Sulfate 129
I have never taken my mach PH before. I just picked up some strips and plan on doing this next brew.
2. I plan on brewing a Bohemian Pilsner tomorrow. I am going to try a significant dilution with distilled water to try to come close to the very soft Pilsen water, resulting in numbers 16 3 18 12 28 22. Is this "close enough" to Pilsen water?
I really want to avoid being 20 points off of my estimated efficiency! Is there anything I should have ready on brew day to add to the mash if my PH is way off? Am I missing some other detail entirely about the whole process?