beerbeer95648
Well-Known Member
- Joined
- Nov 21, 2012
- Messages
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Hope my tone is not abrupt, squeezing this in on my last minutes of lunch break but,
Here is my water report:
http://www.eid.org/modules/showdocument.aspx?documentid=3538
But what is confusing to me is that all of my beers from porters to northern browns to milds to pales, all seem to fall in the 5.3-5.8 range using a calibrated Omega meter? Why dont I have to add alkalinity to get my pH up. More often I am adding lactic to bring it down. I usually add gypsum anc CaCl to get the Ca to 100ppm and the chloride and sulfate into the 100ppm range. Then 1-2 ml of lactic to bring down the pH.
Awesome info on this sub-forum, somehow I always missed it.
Cheers
Here is my water report:
http://www.eid.org/modules/showdocument.aspx?documentid=3538
But what is confusing to me is that all of my beers from porters to northern browns to milds to pales, all seem to fall in the 5.3-5.8 range using a calibrated Omega meter? Why dont I have to add alkalinity to get my pH up. More often I am adding lactic to bring it down. I usually add gypsum anc CaCl to get the Ca to 100ppm and the chloride and sulfate into the 100ppm range. Then 1-2 ml of lactic to bring down the pH.
Awesome info on this sub-forum, somehow I always missed it.
Cheers