Using Calcium Carbonate - Beer, Wine, Mead, & Cider Brewing Discussion Community.

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Feb 25, 2009
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Janesville, WI
So I made an imperial stourt last year, and It was the first big beer I made since moving to my new house. It tasted good but then it seemed like I got hart burn from it. So I'm wondering if my mash was too acidic and next time should I use some calcium carbonate to help keep the ph around 5.3. I do not know what the mash ph comes in at I do nopt own a ph meter but I have never had any problems up to this point making good beer with my water.

It should be noted I do use a 50/50 mix od RO water and tap water when I brew. We have really ahrd water in southern Wisconsin and I'm lucky enought to have an RO unit so I usually do a 50/50 mix. And yes I boil my tap water before I use it.

Thanks for any help.