Hey guys,
1) I'm trying to see if there is a good way to determine how much lactic acid to add to my tap water to bring my sparge water to around 6 (it will be volume dependent I know) My tap water is at a pH of 9.4. Below is the output from -TH-'s sheet so you can see what I'm working with. I know the best way would be to add a bit and test, and repeat. Problem is, my pH meter is a Ebay POS that I have not treated right and don't have much faith in. I have pool titration type kite (range 7-8) which at least verified to me that my tap pH is way high. I have crappy litmus paper and some brewing pH pad-type strips that seem to do nothing no matter what I put it in. I am hoping I can just get an idea of xx mg of 88% Lactic acid/gal sparge water to get down to around 6.
2) Also, is does the mineral profile in the spreadsheet provide enough info to treat the mash water correctly without taking pH into account?
Here is my profile for an ESB. Feel free to critique, but it's already brewed and I'm more interested in the above questions.
Starting Water (ppm):
Ca: 19.2
Mg: 9.2
Na: 48
Cl: 44
SO4: 90
CaCO3: 35
Mash / Sparge Vol (gal): 2.75 / 4.89
Dilution Rate: 0%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 0.59 / 2.37
CaSO4: 0 / 0
CaCl2: 2.38 / 0
MgSO4: 0.59 / 0
NaHCO3: 0.59 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 104 / 83
Mg: 15 / 11
Na: 64 / 54
Cl: 154 / 84
SO4: 112 / 98
CaCO3: 110 / 111
RA (mash only): 27 (7 to 12 SRM)
Cl to SO4 (total water): 0.85 (Balanced)
1) I'm trying to see if there is a good way to determine how much lactic acid to add to my tap water to bring my sparge water to around 6 (it will be volume dependent I know) My tap water is at a pH of 9.4. Below is the output from -TH-'s sheet so you can see what I'm working with. I know the best way would be to add a bit and test, and repeat. Problem is, my pH meter is a Ebay POS that I have not treated right and don't have much faith in. I have pool titration type kite (range 7-8) which at least verified to me that my tap pH is way high. I have crappy litmus paper and some brewing pH pad-type strips that seem to do nothing no matter what I put it in. I am hoping I can just get an idea of xx mg of 88% Lactic acid/gal sparge water to get down to around 6.
2) Also, is does the mineral profile in the spreadsheet provide enough info to treat the mash water correctly without taking pH into account?
Here is my profile for an ESB. Feel free to critique, but it's already brewed and I'm more interested in the above questions.
Starting Water (ppm):
Ca: 19.2
Mg: 9.2
Na: 48
Cl: 44
SO4: 90
CaCO3: 35
Mash / Sparge Vol (gal): 2.75 / 4.89
Dilution Rate: 0%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 0.59 / 2.37
CaSO4: 0 / 0
CaCl2: 2.38 / 0
MgSO4: 0.59 / 0
NaHCO3: 0.59 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 104 / 83
Mg: 15 / 11
Na: 64 / 54
Cl: 154 / 84
SO4: 112 / 98
CaCO3: 110 / 111
RA (mash only): 27 (7 to 12 SRM)
Cl to SO4 (total water): 0.85 (Balanced)