HTH1975
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- Dec 7, 2015
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I've read most of this thread, but still very much new to brewing and have a question.
My tap water pH is 7.5, a touch on the alkali side compared to the 5.2pH people suggest for mashing.
I understand that I can add a water treatment (buffer) to lick the pH at 5.2 and that should help with extracting the most sugars from the grains.
My second question is whether adding things like gypsum and such is more to do with taste than to alter the pH. I tend to like beers with a full, creamy mouth feel, not watery, and a robust flavour.
My next brew is a dark wheat beer with Kölsch yeast, a fairly bitter finish and well hopped (according to the recipe). I just want to get my water right before going any further and wasting grains.
My tap water pH is 7.5, a touch on the alkali side compared to the 5.2pH people suggest for mashing.
I understand that I can add a water treatment (buffer) to lick the pH at 5.2 and that should help with extracting the most sugars from the grains.
My second question is whether adding things like gypsum and such is more to do with taste than to alter the pH. I tend to like beers with a full, creamy mouth feel, not watery, and a robust flavour.
My next brew is a dark wheat beer with Kölsch yeast, a fairly bitter finish and well hopped (according to the recipe). I just want to get my water right before going any further and wasting grains.