Frodo
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- Nov 11, 2009
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Just ordered a bunch of new stuff, and going all-grain with my next batch! I'm going with a dry irish stout. I'm wondering about water chemistry and mash pH.
I've read Palmer and Designing Great Beers and have tinkered with Brewater 3.0
According to my water report (published annually):
Hardness CaCO3 14
Ca 4.6
Mg 0.5
Na 1.5
Bicarbonate HCO3 10
Lacking much of anything - similar to Pilsen. So, I'm wondering when you add chemicals to the water? Is it in the HLT, or do I start the mash with only my tap water then check the pH and make adjustments as needed? What about the StarSan 5.2 buffer - how would I use that?
I've read Palmer and Designing Great Beers and have tinkered with Brewater 3.0
According to my water report (published annually):
Hardness CaCO3 14
Ca 4.6
Mg 0.5
Na 1.5
Bicarbonate HCO3 10
Lacking much of anything - similar to Pilsen. So, I'm wondering when you add chemicals to the water? Is it in the HLT, or do I start the mash with only my tap water then check the pH and make adjustments as needed? What about the StarSan 5.2 buffer - how would I use that?