Hey guys I'm doing my first all grain batch this weekend. I didn't have the time or money to get my well water tested. Im wondering what I should have on hand if my mash ph is out of normal range. I'm trying the whitetail Amber ale found on hbt.
5.2 pH stabilizer product.
Be warned, I have been told by those with PH meters that this stuff is useless bull****.
Yeah, I've seen the varying results around the forums. While it's certainly not going to work as well as getting a water report, researching different salts and minerals, buying those salts and minerals, and experimenting with those salts and minerals in your own water, it's a lot easier and cheaper to get you in a more acceptable range as a first step.
using soft water.
Did you mean unsoftened water?
No, soft water encourages low pH because it has no buffering capability. I would replace about 1-2% of your base malt with acid malt to insure a low enough pH until you get the water tested. Well water can be very alkaline.
The more you know! I guess maybe I'll use some softened water in the lighter beers, then. I've been using city water since my well water is basically just useful for cleaning.
You don't want to ever use softened water, like from a water softener.
The one that is listed first is, but there is a HUGE difference between that first one and the other two. The second two are nearly unusable, depending on what you're making. The first one is ok, assuming there is no chlorine in it.
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