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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Using Calcium Carbonate
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Old 01-28-2010, 08:56 PM   #1
Steelers77
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Default Using Calcium Carbonate

So I made an imperial stourt last year, and It was the first big beer I made since moving to my new house. It tasted good but then it seemed like I got heart burn from it. So I'm wondering if my mash was too acidic and next time should I use some calcium carbonate to help keep the ph around 5.3. I do not know what the mash ph comes in at I do not own a ph meter but I have never had any problems up to this point making good beer with my water.

It should be noted I do use a 50/50 mix od RO water and tap water when I brew. We have really ahrd water in southern Wisconsin and I'm lucky enought to have an RO unit so I usually do a 50/50 mix. And yes I boil my tap water before I use it.

Thanks for any help.


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Old 01-28-2010, 09:09 PM   #2
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well since you don't have a PH meter i would recommend getting some PH test strips and check your PH next time. if memory serves the package of calcium carbonate says that you add 1 table spoon per gallon to rase your PH by 0.3.

also you might just be getting old heartburn comes with the territory.


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Old 01-28-2010, 09:16 PM   #3
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The reason I asked the question was because I red somewhere that it might be benificial to add Chalk to buffer the ph drop when using a large amount of roasted grains. Theheartburn is VERY unusual for me, I never get it.
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Old 01-28-2010, 09:19 PM   #4
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your idea sounds right. before you do anything get a city water report to find out exactly whats in your tap water to begin with. don't forget to dilute the figures to account for the RO water you use.
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