Simonh82
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- Dec 4, 2015
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I've been playing around with Bru'N water to work out what I need to do with my mash water. I'm about to start all grain BIAB and want to get these things right straight away.
My hard, hard London water has very hight bicarbonate levels (total bicarbonate of 611ppm) so I need a lot of acid to counter this and get the mash PH into range.
I'm going to use a mixture of Brupacks Carbonate Reducing Solution CRS (sulphuric and hydrochloric) and Phosphoric to get it in to range. I know that phosphoric is meant to give very low taste but I'm still getting a warning that 18ml I will be using between the mash and sparge water will be above the taste threshold. I can't really add more CRS as it will send the Sulphate levels too high.
Any suggestions which don't involved dilution with RO/distilled water? You seem to be able to pick this up for pennies in the States but using a significant quantity of purchased water would really up my brewing costs significantly.
My hard, hard London water has very hight bicarbonate levels (total bicarbonate of 611ppm) so I need a lot of acid to counter this and get the mash PH into range.
I'm going to use a mixture of Brupacks Carbonate Reducing Solution CRS (sulphuric and hydrochloric) and Phosphoric to get it in to range. I know that phosphoric is meant to give very low taste but I'm still getting a warning that 18ml I will be using between the mash and sparge water will be above the taste threshold. I can't really add more CRS as it will send the Sulphate levels too high.
Any suggestions which don't involved dilution with RO/distilled water? You seem to be able to pick this up for pennies in the States but using a significant quantity of purchased water would really up my brewing costs significantly.