Finlandbrews
Well-Known Member
Interesting to read that Gordon strong treats his water with 1/4 tsp phosphoric acid 10% to get his brewing liquor (water to brew with) around 5.5 pH when measured at 20 degree celsius which is about 70 Fahrenheit.
For some reason there is no indication of his untreated water pH.
This leads me to question:
1) is the amount of phosphoric acid 10% that is needed for reaching pH 5.5, independent of the pH of the original/untreated water he uses?
2) can we make an estimate of how many ml of phosphoric acid 10% will I need in order to reach pH 5.5 if my water has a pH of 8.3?
3) why do I hear water pH is not important when a triple ninkasi award winning homebrewer and master judge is focusing on changing the pH of his water in every beer he does?
Thank you for clarifying. Cheers
For some reason there is no indication of his untreated water pH.
This leads me to question:
1) is the amount of phosphoric acid 10% that is needed for reaching pH 5.5, independent of the pH of the original/untreated water he uses?
2) can we make an estimate of how many ml of phosphoric acid 10% will I need in order to reach pH 5.5 if my water has a pH of 8.3?
3) why do I hear water pH is not important when a triple ninkasi award winning homebrewer and master judge is focusing on changing the pH of his water in every beer he does?
Thank you for clarifying. Cheers