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Old 08-03-2012, 07:03 PM   #21
AScott
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Originally Posted by briggssteel View Post
I think I'm just going to add it all to the mash and see where it ends up in terms of PH. I feel like this is one of those "won't know for sure until you try it" things. If it ends up too low (below 5.1) I probably add a bit of baking soda or slaked lime (If I can find it) to get it into normal levels. If it ends up going super low then next time I'll definitely be adding roasted and crystal grains at the end from then on.
You should be able to find it at Walmart or anywhere that has canning supplies. Look for "pickling lime" near the jars and other canning supplies.



 
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Old 08-03-2012, 09:36 PM   #22
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You should be able to find it at Walmart or anywhere that has canning supplies. Look for "pickling lime" near the jars and other canning supplies.
How much do you add as a rule of thumb? Like a gram at a time?



 
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Old 08-04-2012, 12:31 AM   #23
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Quote:
Originally Posted by briggssteel View Post
How much do you add as a rule of thumb? Like a gram at a time?
Pickling Lime is very strong stuff. Don't add it unless you know how to calculate the dose. For instance, my last Munich Dunkel required 0.3 grams in a 4 gal mash volume since I start with RO water. Bru'n Water is a tool for calculating pickling lime additions, but its dependent upon using a scale with 0.1g precision when you're dealing with 5 gallon batch sizes.
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Old 08-04-2012, 12:43 AM   #24
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How much do you add as a rule of thumb? Like a gram at a time?
It all depends on the grain bill etc but around .5G to raise mash pH .1

I looked at your #s and I don't like the Na+ level.

If I were brewing that beer, I would use 100% RO for the sparge and add
4G CaCl+ to the mash.

That drops the Na+ to 31 and the mash pH shows 5.58 on EZ water, but it will probably be a little lower than that due to the dark malts.

 
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Old 08-04-2012, 05:24 AM   #25
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How much do you add as a rule of thumb? Like a gram at a time?
I don't add any, but that's where you can find it.

 
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Old 08-04-2012, 05:03 PM   #26
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Well I mashed in with all the grains and got a PH of 5.1. I added a half a teaspoon of chalk to try and raise it but it didn't do anything. I know 5.1 is a tad low but is it acceptable?

 
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Old 08-04-2012, 05:30 PM   #27
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Well I mashed in with all the grains and got a PH of 5.1. I added a half a teaspoon of chalk to try and raise it but it didn't do anything. I know 5.1 is a tad low but is it acceptable?
Not a surprise. Several Bru'n Water users have reported similar findings. Chalk is not able to neutralize the weak acids present in the mash and beer. I have abandoned chalk use and ought to remove it from Bru'n Water since it is so ineffective.
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Old 08-04-2012, 06:22 PM   #28
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Quote:
Originally Posted by briggssteel View Post
Well I mashed in with all the grains and got a PH of 5.1. I added a half a teaspoon of chalk to try and raise it but it didn't do anything. I know 5.1 is a tad low but is it acceptable?
It's a bit low if it's real. Was it measured with a properly calibrated meter? If so then there is a potential problem. If measured with strips then you are in better shape as the actual pH was probably (note emphasis) appreciably higher (5.3 - 5.4).

 
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Old 08-04-2012, 06:27 PM   #29
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Not a surprise. Several Bru'n Water users have reported similar findings. Chalk is not able to neutralize the weak acids present in the mash and beer. I have abandoned chalk use and ought to remove it from Bru'n Water since it is so ineffective.
Chalk is perfectly well capable of neutralizing the acids present in mash and beer. It just doesn't do it very fast. One way in which people get in trouble by using chalk is through failure to recognize that it is continuing to react long after the pH meter has been put back on the shelf. This may have worked to OP's benefit as even were the original mash in pH a bit low it probably climbed appreciably up to the point where the wort was separated from the grains (which would filter out the undissolved and thus un reacted chalk).

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Old 08-04-2012, 06:43 PM   #30
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It's a bit low if it's real. Was it measured with a properly calibrated meter? If so then there is a potential problem. If measured with strips then you are in better shape as the actual pH was probably (note emphasis) appreciably higher (5.3 - 5.4).
Yea I used a calibrated PH meter so it's probably accurate. What can be expected with a PH this low?



 
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