This is doing my head in!
Please check my water adjustment procedure with respect to Alkalinity/Residual Alkalinity.
1. Get a profile for my water, it's usualy about 110 ppm as CaCo3 Alkalinity, also listed are Ca, Mg, CL, So4, Na and others.
2. Decide on the water profile I want to use eg Burton-upon-Trent or Munich or....
3. Use a calculator usualy Brewersfriend. I always enter the grain bill into the calculator.
4.I then use the calculator to determine how much ams/crs I need to adjust the pH and what salts I need to add to match the target water as closely as possible.
There have been occasions were I have had to use ro water to reduce the overall salts concentration.
5. Use the calculator to acidify the sparge .
Usualy this will get me between pH 5.2 and 5.4 but I check the pH with a meter and make any minor adjustments about 10 mins into the mash.
It is very unusual for the pH to change more than a little during the mash.
I have been following that procedure for years but Alkalinity and Residual Alkalinity have raised their heads again and always manage to confuse me.
If the water profile is right ie the correct amounts of Ca, So4 and so on are there and the pH is right surely its job done?
Thanks All.
And thanks for putting up with yet another water post.
Please check my water adjustment procedure with respect to Alkalinity/Residual Alkalinity.
1. Get a profile for my water, it's usualy about 110 ppm as CaCo3 Alkalinity, also listed are Ca, Mg, CL, So4, Na and others.
2. Decide on the water profile I want to use eg Burton-upon-Trent or Munich or....
3. Use a calculator usualy Brewersfriend. I always enter the grain bill into the calculator.
4.I then use the calculator to determine how much ams/crs I need to adjust the pH and what salts I need to add to match the target water as closely as possible.
There have been occasions were I have had to use ro water to reduce the overall salts concentration.
5. Use the calculator to acidify the sparge .
Usualy this will get me between pH 5.2 and 5.4 but I check the pH with a meter and make any minor adjustments about 10 mins into the mash.
It is very unusual for the pH to change more than a little during the mash.
I have been following that procedure for years but Alkalinity and Residual Alkalinity have raised their heads again and always manage to confuse me.
If the water profile is right ie the correct amounts of Ca, So4 and so on are there and the pH is right surely its job done?
Thanks All.
And thanks for putting up with yet another water post.