LostDakota
Well-Known Member
I just finished listening to a Basic Brewing podcast and heard something interesting.
Maybe you can help clarify this for me.
The show was a basic one on beginning homebrewing with Andy Sparks. (I have been listening to them in reverse order for some reason and found myself somewhere towards the beginning.) James & Andy were talking about pH and alkalinity of mash water and, on a tangent, Andy mentioned that some brewers in Texas use 50/50 tap and distilled water to reduce the alkaline content of the liquor. Would this process work for stabilizing the pH? Keep in mind that I don't have the foggiest idea about chemistry, nor do I know anything about pH. (Hence the question.) I am assuming that distilled water has a pH of 0 and that by mixing a 1:1 ration with my ~10pH tap water, I could get me closer to the magic number of 5.2.
Your thoughts.....
Drew
Maybe you can help clarify this for me.
The show was a basic one on beginning homebrewing with Andy Sparks. (I have been listening to them in reverse order for some reason and found myself somewhere towards the beginning.) James & Andy were talking about pH and alkalinity of mash water and, on a tangent, Andy mentioned that some brewers in Texas use 50/50 tap and distilled water to reduce the alkaline content of the liquor. Would this process work for stabilizing the pH? Keep in mind that I don't have the foggiest idea about chemistry, nor do I know anything about pH. (Hence the question.) I am assuming that distilled water has a pH of 0 and that by mixing a 1:1 ration with my ~10pH tap water, I could get me closer to the magic number of 5.2.
Your thoughts.....
Drew