Chloride sulfate ratio

[417cowboy]

I have a question I understand water ph isn't as important as mash ph but what if my water oh is high (8.1). Will that have an impact at all on my mash ph?

Last three batches of beer have a chlorine/mediciney taste. And they all tastes the same. Different recipes They are also really carbonated. Could my ph affect this or is it an infection.

Please help the FNG out

 

[PlinyTheMiddleAged]

That sounds like classic chlorine effects. I assume you are using tap water - are you using Campden tablets to dechlorinate? They are very effective and act instantly. Chlorine or chloramines leave a plastic or bandaid like flavor. I understand that some infections can do the same, but start with the Campden.

 

[417cowboy]

Awesome I'm gonna get on that next batch.

 

[ajdelange]

I have a question I understand water ph isn't as important as mash ph but what if my water oh is high (8.1). Will that have an impact at all on my mash ph?

I assume from the context that 'oh' is fat fingered 'pH'. The proton absorbing capacity of your water is what determines its effect on mash pH. That capacity is dependent on pH, of course, but alkalinity is a direct measurement of water's proton absorbing capability. If you know the alkalinity you know that you will need acid to the extent of about 90% of that alkalinity to neutralize the water's alkalinity. The pH of the water and the desired pH of the mash determine how close to 90% your actual requirement will be.