philipCT
Brewniversity student
- Joined
- May 10, 2013
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Second AG brew last weekend, so forgive me if this is a newbie question...
Bru'n water overestimated the amount of Lactic Acid I needed to bring my mash pH down to 5.2.
I took careful notes during the mash, and now I've gone back in and double checked everything, and I come up with the same results, so all really obvious gaffs eliminated. All measurements taken by removing a small mash sample, cooling to room temp, and using a calibrated (that morning) Hanna pHep 5 meter.
I fine tuned the vols and grains in the spreadsheet and I've input all my water salts (minimal). The spreadsheet is still telling me to add 4.8mL of lactic acid, but when I did that during the mash, I got a pH of 4.98.
I expected it to be within a few hundredths of 5.2. Any ideas? (pdf of worksheets att'd since xls not allowed). The only thing I could come up with is that I had pretreated the water with 1 campden tab per 6 gallons and maybe that had an effect (?)
For extra credit, I adjusted pH back to 5.23 by adding 1g of slaked lime (lucky guess on the amount), would you have done the same or different?
View attachment Brun Water v1_16bus-PDM-mashPh-problem-20131013-1.pdf
Bru'n water overestimated the amount of Lactic Acid I needed to bring my mash pH down to 5.2.
I took careful notes during the mash, and now I've gone back in and double checked everything, and I come up with the same results, so all really obvious gaffs eliminated. All measurements taken by removing a small mash sample, cooling to room temp, and using a calibrated (that morning) Hanna pHep 5 meter.
I fine tuned the vols and grains in the spreadsheet and I've input all my water salts (minimal). The spreadsheet is still telling me to add 4.8mL of lactic acid, but when I did that during the mash, I got a pH of 4.98.
I expected it to be within a few hundredths of 5.2. Any ideas? (pdf of worksheets att'd since xls not allowed). The only thing I could come up with is that I had pretreated the water with 1 campden tab per 6 gallons and maybe that had an effect (?)
For extra credit, I adjusted pH back to 5.23 by adding 1g of slaked lime (lucky guess on the amount), would you have done the same or different?
View attachment Brun Water v1_16bus-PDM-mashPh-problem-20131013-1.pdf