yeoldebrewer
Well-Known Member
Apologies in advance, because this subject must have been covered somewhere on HBT.
I've never thought much about the effect of water ph on steeping specialty grains. One of the smoothest beers I have brewed was as kit using only LME and hops, while most of my recipes with steeping grains tend to be drinkable to good, but still a bit harsh.
I normally use Ozarka Drinking Water or Spring Water for brewing and steep at volumes higher than recommended for mashing. According to Ozarka's web site, ph may vary between about 5 and 7. Would a ph at the higher end of this range have a negative effect on steeping? If so, what should I add to acidify the water? Would small amounts of gypsum lower the water ph?
I've never thought much about the effect of water ph on steeping specialty grains. One of the smoothest beers I have brewed was as kit using only LME and hops, while most of my recipes with steeping grains tend to be drinkable to good, but still a bit harsh.
I normally use Ozarka Drinking Water or Spring Water for brewing and steep at volumes higher than recommended for mashing. According to Ozarka's web site, ph may vary between about 5 and 7. Would a ph at the higher end of this range have a negative effect on steeping? If so, what should I add to acidify the water? Would small amounts of gypsum lower the water ph?