Using Calcium Carbonate

[Steelers77]

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 heart 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 not 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.

 

[TipsyDragon]

well since you don't have a PH meter i would recommend getting some PH test strips and check your PH next time. if memory serves the package of calcium carbonate says that you add 1 table spoon per gallon to rase your PH by 0.3.

also you might just be getting old heartburn comes with the territory.

 

[Steelers77]

The reason I asked the question was because I red somewhere that it might be benificial to add Chalk to buffer the ph drop when using a large amount of roasted grains. Theheartburn is VERY unusual for me, I never get it.

 

[TipsyDragon]

your idea sounds right. before you do anything get a city water report to find out exactly whats in your tap water to begin with. don't forget to dilute the figures to account for the RO water you use.