Consistent Low mash pH with dark beers

[Peebee]

I hadn't updated the "batch volume" on that post #55 earlier. It doesn't make any difference (solely aesthetic, apart from changing the "hardness minerals" to match), but it's nice to have it all say the right things.

The "batch volume" (and therefore "sparge volume") remains uncorrected in post #51 because the allowed correction time has elapsed. But again, it doesn't actually alter the parts being discussed (and there are no "hardness minerals). Just be aware if trying to dig deeper in that diagram! The final result will be some very weak beer

 

[refect]

What is your equipment like? Does your mash tun have a lot of dead space where water is not mixing with the malts?

 

[Peebee]

... My ions balance without doing anything extra...whereas your attempt did not??? ...

Ah! ... Have you been telling whoppers? One of those screenshots you posted above had lots of "extras". Like 20mg/L of Nitrates (I was guessing 25mg/L).

Not that I mind; I like the puzzles it creates (I have to exercise this accidentally broken head of mine, else it just stops!). I updated the information you had already given me but had to push the Nitrates up to 31.4mg/L to keep the balance (some of the "extras" you listed sit on the opposite side of the equation, like 4mg/L Potassium).

It all helps me update my painting of a picture of where you live: A well, so not too populous. A shallow well, with fairly small catchment for rain, so hasn't much chance to dissolve a lot in the water. And a good bit of (fairly intensive) agriculture in the surroundings (the source of much of that relatively high Nitrate level ... but I'm not mentioning the "Po..." word!). And ... I can still be completely wrong! No-one will care!

 

[Hartwa]

Lol...my well is 120' deep. It is agriculture....

The other question about my mash tun...it has hardly no dead space.

In any case...i got this figured out. My pickling lime has turned to chalk. It does not go into solution at all. I did not know it could turn...it is probably 10 years old. When you consider my pickling line additions are not being made my ph matches pretty closely.

If I get some time I might try a test batch with some new lime.

 

[Peebee]

Lol...my well is 120' deep. ...

I'll need to adjust my idea of "shallow/deep". I thought your 120' sounded "borderline" so looked it up: Turns out I exaggerate "deep" and 120' is quite a bit more than just "deep"! Ah well, 'tis deep then. I guess I'm not a reliable judge of "wells" (I've only seen them in GB castles ... and one Spanish one 10' deep!).

Good you're getting it sorted! (... Now, I wonder how old my Lime is? ...).