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Well I mashed in with all the grains and got a PH of 5.1. I added a half a teaspoon of chalk to try and raise it but it didn't do anything. I know 5.1 is a tad low but is it acceptable?

How much do you add as a rule of thumb? Like a gram at a time?

I think I'm just going to add it all to the mash and see where it ends up in terms of PH. I feel like this is one of those "won't know for sure until you try it" things. If it ends up too low (below 5.1) I probably add a bit of baking soda or slaked lime (If I can find it) to get it into normal...

Right but if I saved The roasted malt's for the end wouldn't I need to use acid to get my mash PH within range?

So basically I don't want the PH to get too low in the first place because chalk doesn't dissolve well without Co2 and baking soda seems to give some undesirable flavors, not to mention the water has plenty of sodium anyways.

I've attached a screen shot of the water report sent to me by the plant. It has all of the months listed and the averages. I notice sodium is a bit all over the place and sulfates a bit as well. They are fairly consistent for the most part. I'll be interested to see what you get. EZ Water is...

End of the mash rather

Thanks for The suggestions. I'm actually mashing with just over 5 gallons. 1.5 quarts per pound. So you think the dark grains will definitely take the PH too low with the water I have? I'm not opposed to the idea of adding dark grains at the end of the boil. I've been going back and forth...

Adding that much Lactic Acid will drop it to 5.39, not 5.45. I accidentally had 2 grams of baking soda still in there from screwing around with it.

I've plugged it into the EZ Water Calculator*

Ok I am new to adjusting my water and would like some advice. First of all here is my report average: Calcium:35 Magnesium:8 Sodium:75 Sulfates:122 Chloride:65 Total Alkalinity:57 PH:7.8 Total Hardness:121 My recipe is a Robust Porter: 11 pounds Marris Otter .25 pounds Victory...

Good to know it's that strong. I do have a quality PH meter I just bought and calibrated. I'm using a little over 8 gallons of water total for my next batch so maybe try 1 ml for all of it, take a reading and keep adding from there until I hit 5.5?

Right. I should have been more specific. I'm planning on starting with RO water and I'm adding the specialty grains at the end of the mash so they don't drop my PH. At the start of the mash I'll be adding a teaspoon of calcium chloride. I'm trying the Gordon Strong method I mentioned in a...

I wanted to adjust my water before mashing and I'm planning on using lactic acid to drop it to 5.5 pre mash. What I can't find an answer for is how much I need to add roughly. Is there a basic ratio? something like 2ml per gallon will drop the PH by .1. I completely made that up but is there a...

So do you think 10 feet will work well for any level of carbonation?

About tips. Not boy tips. :p

I know there are couple of different schools of thought on how to go about kegging. There's the method where you crank the PSI up to 30 and rock it until you get to where you want. I'm heavily leaning towards the idea that you set it to a PSI and a temperature and get the CO2 volumes I want. Now...

Thanks for all of the great responses and info guys. I think I'll try what Gordon does and see if I like how it turns out. If not I'll adjust from there. I really like the concept of adding the darker and crystal grains at the end or after the mash so I don't have to add a bunch of chalk and...

Thanks for all the good info! So you think maybe if I added some baking soda to the boil using this method it would add some alkalinity and increase the overall PH and flavor of the darker beer?

Hey guys. New to the thread and I'm starting off with a question on water. I've been listening and reading up on information about water chemistry pertaining to brewing. I first listened to the water shows on brew strong and thought I got a pretty good handle on water. Then I recently listened...