That pesky trub...

[Yooper]

Hadn't thought of that. So, a tiny mash, to scale, test the pH and go from there?


Sent from here, because that's where I am.

Yep!

I'd try something like brewer's friend's water chemistry spreadsheet if you don't have bru'nwater handy (it's been dead nuts accurate for me) to get you close, and then a test mash to ensure the correct additions and mash ph- then brew!

 

[Ridire]

Yep!



I'd try something like brewer's friend's water chemistry spreadsheet if you don't have bru'nwater handy (it's been dead nuts accurate for me) to get you close, and then a test mash to ensure the correct additions and mash ph- then brew!

Awesome. Thanks. Same water that hits pH in the mash for the sparge? Or is that too simplistic?


Sent from here, because that's where I am.

 

[Yooper]

Awesome. Thanks. Same water that hits pH in the mash for the sparge? Or is that too simplistic?


Sent from here, because that's where I am.

Well, if you aren't able to use all RO water for the sparge, I'd still acidify the sparge water to make sure the pH was under 6.

 

[Ridire]

Well, if you aren't able to use all RO water for the sparge, I'd still acidify the sparge water to make sure the pH was under 6.

I use all store bought RO now to eliminate chlorine.


Sent from here, because that's where I am.

 

[Owly055]

My fermenters all have spigots.... pouring the trub into the fermenter brings the settlings level up so little or no beer is wasted. I transfer to a second vessel to cold crash, so if a bit of junk comes through with the beer at first, it settles out in the crash container. I crash in small increments (1 gallon) in a jug with a spigot, add my bottling sugar & gelatin when I transfer into this, and bottle directly out of it. With my 2.5 gallon batch size, I lose very little..... and with this small size, this IS a significant issue. It's NOT conventional at all, but it allows me to crash in the fridge and achieve nice clarity. I don't brew large quantities, so it works very efficiently for me.

H.W.

 

[Yooper]

I use all store bought RO now to eliminate chlorine.


Sent from here, because that's where I am.

With RO water, which has very little alkalinity, you don't have to acidify or treat the sparge water.

If it's easiest, you can treat all your water at once. For me, since I make 10 gallon batches I have to refill my HLT so I generally treat mine separately.