wobdee
Junior Member
Is it OK to keep out the brewing salts from the mash to boost the PH a bit and add them latter in the boil?
I've been messing with Best Red X malt and RO water recipes and the predicted mash PH with 70-100% Red X is giving me a PH of 5.2-5.3. I'd like to raise that up more into the 5.4-5.5 range.
If I leave the calcium chloride and gypsum additions out of the mash it raises it a bit but I don't know how that effects the enzymes in the mash?
I'd like to stay away from adding baking soda to raise the mash since its full of sodium and if I add slaked lime it pushes my calcium too high.
Also, i thought of mixing my tap water with RO but its from a well with a water softener so its a little high in sodium and just not as clean looking, even smells a little sulfury.
I've been messing with Best Red X malt and RO water recipes and the predicted mash PH with 70-100% Red X is giving me a PH of 5.2-5.3. I'd like to raise that up more into the 5.4-5.5 range.
If I leave the calcium chloride and gypsum additions out of the mash it raises it a bit but I don't know how that effects the enzymes in the mash?
I'd like to stay away from adding baking soda to raise the mash since its full of sodium and if I add slaked lime it pushes my calcium too high.
Also, i thought of mixing my tap water with RO but its from a well with a water softener so its a little high in sodium and just not as clean looking, even smells a little sulfury.