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Old 08-19-2009, 08:31 PM   #1
Feb 2005
Lancaster, PA
Posts: 361
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For a couple years now, I've been brewing using a partial mash method, with paying much attention to some of the finer points of what actually goes on in mashing. Only now, after re-reading some of my brewing lit. do I realize how important pH is, even for partial mashing, to get the most out of the bit of base malt that I does use.

I've also gotten into the habit of brewing using distilled water (read that somewhere too, I suppose). I'm gearing up to do a brown porter and was reading about acidity/tannins in the dark malts and just overall pH stuff for partial mashing. As long as I can keep the pH between 5.0 and 5.5 in the mash (looks like I'll probably have to have some calcium carbonate on hand), is using distilled water still a safe bet or should I be looking for something else (like spring water) to use in the mash?

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Old 08-19-2009, 08:36 PM   #2
Grinder12000's Avatar
Jul 2008
Columbus WI
Posts: 2,995
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Not that I'm an expert but make sure you add some sort of yeast nutrient when using distilled water to help the yeast!

I see no problem (but again - I'm not an expert chemist).

BTW - 5.2 buffer will do wonders if you are doing a lighter brew.
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