(Reposting this from the Beginners forum since it seems like a more appropriate question for Brew Science.)
After 30 batches, I might finally have a dumper. I may have completely ruined my Centennial Blonde.
Eager to try out my brand new Milwaukee 102 pH meter, I decided to build my water from scratch using distilled water and EZ Water. For a 2.5 gallon batch, this was my water profile:
4.5 gallons distilled water
Calcium: 60
Magnesium: 10
Sodium: 31
Chloride: 82
Sulfate: 76
Chloride/Sulfate ratio: 1.08
To achieve this, I used 1 gram Gypsum, 2.9 grams Calcium Chloride, 1.9 grams Epsom salt, and 1.9 grams Baking Soda. I also added one ounce of acidulated malt. EZ Water estimated a pH of 5.43.
I mashed in, made my additions and took my first pH reading 10 minutes in (cooled to room temperature and measured on a calibrated meter). My pH read 5.97. I panicked a bit - this was well above the calculated estimate. I added another ounce of acidulated malt and (here's my first mistake) approx 1.5 ml of lactic acid.
When I took my next reading five minutes later, I really flipped. It had shot all the way down to 4.81. By this point, I was cursing up a storm. This was supposed to be a simple brew in between my Belgian Dark Strong and the Rye Pale Ale I'm brewing this coming weekend.
Ready for the biggie? I did some quick calculations and added another 4.5 grams of baking soda. Stirred, closed it up and didn't take another reading until the end of my 75 minute mash, which read a respectable 5.77.
I took a gravity tonight, 13 days in. It's super clear and got all the way down to 1.006 from 1.037. Unfortunately, it tastes like ****. I'm 99% sure it's the baking soda I'm tasting.
Is there any way at all this turns out OK, or maybe there's something else I can do? If not, I'm ready to dump it with a heavy heart.
Sorry for the long winded post. Thanks guys.
Sent from my SCH-I545 using Home Brew mobile app
After 30 batches, I might finally have a dumper. I may have completely ruined my Centennial Blonde.
Eager to try out my brand new Milwaukee 102 pH meter, I decided to build my water from scratch using distilled water and EZ Water. For a 2.5 gallon batch, this was my water profile:
4.5 gallons distilled water
Calcium: 60
Magnesium: 10
Sodium: 31
Chloride: 82
Sulfate: 76
Chloride/Sulfate ratio: 1.08
To achieve this, I used 1 gram Gypsum, 2.9 grams Calcium Chloride, 1.9 grams Epsom salt, and 1.9 grams Baking Soda. I also added one ounce of acidulated malt. EZ Water estimated a pH of 5.43.
I mashed in, made my additions and took my first pH reading 10 minutes in (cooled to room temperature and measured on a calibrated meter). My pH read 5.97. I panicked a bit - this was well above the calculated estimate. I added another ounce of acidulated malt and (here's my first mistake) approx 1.5 ml of lactic acid.
When I took my next reading five minutes later, I really flipped. It had shot all the way down to 4.81. By this point, I was cursing up a storm. This was supposed to be a simple brew in between my Belgian Dark Strong and the Rye Pale Ale I'm brewing this coming weekend.
Ready for the biggie? I did some quick calculations and added another 4.5 grams of baking soda. Stirred, closed it up and didn't take another reading until the end of my 75 minute mash, which read a respectable 5.77.
I took a gravity tonight, 13 days in. It's super clear and got all the way down to 1.006 from 1.037. Unfortunately, it tastes like ****. I'm 99% sure it's the baking soda I'm tasting.
Is there any way at all this turns out OK, or maybe there's something else I can do? If not, I'm ready to dump it with a heavy heart.
Sorry for the long winded post. Thanks guys.
Sent from my SCH-I545 using Home Brew mobile app