Vintage Iron
Well-Known Member
- Joined
- Jan 2, 2018
- Messages
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I'm having problems with high mash ph (I have a meter) due to very hard water. This is causing a very astringent taste to my beers. Would pre-boiling fix my water? I've tried diluting with 3/4 RO water, but still get the high ph and astringency. (Mash Ph is usually in the high 6's before I add lactic acid) If I pre-boil and decant to remove bicarbonate, should I add other minerals? (Like maybe sodium?)
Here is the data from our water report from Ward labs:
Sodium 8ppm
Potassium 1ppm
Calcium 81ppm
Magnesium 34ppm
Total Hardness 344
Sulfate 8ppm
Chloride 18ppm
Carbonate <1.0ppm
Bicarbonate 389ppm (we basically live on a limestone shelf!)
Total Alkalinity 320ppm
Water Ph 7.5
Is there a better way to go rather than boiling 8 gallons of water every time I want to brew? That seems like a pretty energy intensive process.
thanks!
Here is the data from our water report from Ward labs:
Sodium 8ppm
Potassium 1ppm
Calcium 81ppm
Magnesium 34ppm
Total Hardness 344
Sulfate 8ppm
Chloride 18ppm
Carbonate <1.0ppm
Bicarbonate 389ppm (we basically live on a limestone shelf!)
Total Alkalinity 320ppm
Water Ph 7.5
Is there a better way to go rather than boiling 8 gallons of water every time I want to brew? That seems like a pretty energy intensive process.
thanks!