Greg Bruell
Member
- Joined
- Dec 20, 2019
- Messages
- 7
- Reaction score
- 2
Hi all!
Just after some advice about water profile and combatting Alkalinity, what the need to is and how to go about it.
So... I have recently received a water report back from a lab and have given my CaCO3 results as 235, from looking on brewfather for the majority of styles im interested in brewing this is way above the style range, most are looking for 40-120! I am managing to calculate with the addition of lactic acid bringing my mash PH down to a good level of between 5.4 & 5.6. I can also almost always get everything else in range or near enough (within 50 odd ppm) but have no idea how to adjust for the CaCO3, and honestly whether i really need to?
Could someone please explain simply the effect this Alkalinity level has (after the PH adjustment with lactic acid) and simply how to overcome it if needed?
Much appreciated!
Just after some advice about water profile and combatting Alkalinity, what the need to is and how to go about it.
So... I have recently received a water report back from a lab and have given my CaCO3 results as 235, from looking on brewfather for the majority of styles im interested in brewing this is way above the style range, most are looking for 40-120! I am managing to calculate with the addition of lactic acid bringing my mash PH down to a good level of between 5.4 & 5.6. I can also almost always get everything else in range or near enough (within 50 odd ppm) but have no idea how to adjust for the CaCO3, and honestly whether i really need to?
Could someone please explain simply the effect this Alkalinity level has (after the PH adjustment with lactic acid) and simply how to overcome it if needed?
Much appreciated!