Brewskii
Well-Known Member
Have admittedly put a minimal amount of effort in getting all "Chemistry" in my brewing but I've read some stuff and I use the brewinwater spreadsheet .
I try to balance the pH with mineral additions only ( Epsom, CaCl, and Gypsum) while attempting to get good "Palmer" numbers. Usually I can achieve this with some leeway to skew the numbers to the more malty or more bitter side and still not require Saurmaltz or acid addition. In fact, most brews ( based on grain bill for 5.5 gal batch) tend to be on the acidic side.
Is that correct? I question it because I hear people constantly talking about the need to lower the mash pH but I don't seem to need to do that using distilled water as a base.
As a side note, I use around 10-15 grams on average total mineral additions ( obviously this has an effect depending which ones - but I'm speaking in general terms here). I always choose to add all the minerals to the foundation water and fly sparge with straight steam-Distilled-Ozonated-Filtered Water.
Beer seems good. Dose that make sense or do you think my mash pH is jacked up?
I try to balance the pH with mineral additions only ( Epsom, CaCl, and Gypsum) while attempting to get good "Palmer" numbers. Usually I can achieve this with some leeway to skew the numbers to the more malty or more bitter side and still not require Saurmaltz or acid addition. In fact, most brews ( based on grain bill for 5.5 gal batch) tend to be on the acidic side.
Is that correct? I question it because I hear people constantly talking about the need to lower the mash pH but I don't seem to need to do that using distilled water as a base.
As a side note, I use around 10-15 grams on average total mineral additions ( obviously this has an effect depending which ones - but I'm speaking in general terms here). I always choose to add all the minerals to the foundation water and fly sparge with straight steam-Distilled-Ozonated-Filtered Water.
Beer seems good. Dose that make sense or do you think my mash pH is jacked up?