Hello,
To preface I have super hard temporary hardness in my water (305 PPM Bicarb). And have to this point not typically bothered with removing by any decarb means or dilluting with RO or Distilled in most of my batches EXCEPT lighter beers. I typically adjust alkalinity just through acid additions to my brewing liquour. The question is here. I recently brewed a Helles without the dillution step to remove minerals and honestly can't taste any level of mineraliness in the beer. It got me wondering....what PPM of Bicarb actually survive the brewing process to the final product? Typically you boil and cool to remove, so does it mostly precipitate out in the boil? What about the mash with all the enzymatic activity...does it precipitate out at all to the grain? Or does 100% of the bicarb actually make it to the beer? Thank you ahead of time guys.
To preface I have super hard temporary hardness in my water (305 PPM Bicarb). And have to this point not typically bothered with removing by any decarb means or dilluting with RO or Distilled in most of my batches EXCEPT lighter beers. I typically adjust alkalinity just through acid additions to my brewing liquour. The question is here. I recently brewed a Helles without the dillution step to remove minerals and honestly can't taste any level of mineraliness in the beer. It got me wondering....what PPM of Bicarb actually survive the brewing process to the final product? Typically you boil and cool to remove, so does it mostly precipitate out in the boil? What about the mash with all the enzymatic activity...does it precipitate out at all to the grain? Or does 100% of the bicarb actually make it to the beer? Thank you ahead of time guys.