I just made a pale that seems to be loaded with off flavors. Im fairly new to Bru'n water so it may have nothing to do with my bicarbonate levels, but I figured I'd run it by everyone. I've read a lot of posts relating to bicarbonate and may not be fully comprehending it correctly. My tap water bicarbonate level is 94 ppm and my total alkalinity is 77. The screen shots of my additions are posted below. My ph was in range without lactic acid needed during my mash, and I confirmed a ph reading of 5.4 during the mash. I added the 7.3ml of lactic acid to my sparge water to get my ph in range, and again I was right on target. Should I be cutting my water with RO water (50% or more) to lower my bicarbonate levels down to the 30- 50 ppm range (or as close to zero as possible) ? Or should I have added lactic acid to the mash to bring down the bicarbonate? I know the BRN'n water sheet says bicarbonate does not have an ideal range, so I have ignored it for the most part..
So.. will a bicarbonate level of 94 ppm cause off flavors during the mash? And should I cut with RO. Or is something else glaringly obvious wrong in any of my screen shots.. Any assistance would be appreciated.
Thanks!
So.. will a bicarbonate level of 94 ppm cause off flavors during the mash? And should I cut with RO. Or is something else glaringly obvious wrong in any of my screen shots.. Any assistance would be appreciated.
Thanks!