I am trying to figure out how to get rid of an aftertaste in my beer. I would describe it as astringent, dull, flat. I am thinking it is due to the high CaC03 in my water.
My water unaltered is has total hardness (CaC03) 182ppm, PH 7.3, total alkalinity (CaC03) 177 ppm. Ca-61, Na-18, Mg-8, SO4-7, Cl-7.
I brewed Pale ale (SRM about 6.5) with the unaltered water and it had a pretty bad aftertaste.
I re-brewed the beer adding 2g gypsum, 2g CaCl2 and 6ml lactic acid to the mash of 8 gallons and 26 Lbs of grains. I then added 7.7ml of lactic acid to the 10 gallons of sparge water. The beer turned out much better but still has some of the after taste.
I now know it takes approx 1ml of lactic acid per gallon of water to get the PH of my sparge water below 6.0. I sent a sample of this sparge water off to Ward Labs. The results are the PH dropped to 5.8, total hardness (CaCO3) did not change and total alkalinity (CaCO3) dropped to 59.
I am starting to think the only way to get the CaCO3 down is to cut it with RO water. Any ideas?
what adding lactic acid does to the water.
My water unaltered is has total hardness (CaC03) 182ppm, PH 7.3, total alkalinity (CaC03) 177 ppm. Ca-61, Na-18, Mg-8, SO4-7, Cl-7.
I brewed Pale ale (SRM about 6.5) with the unaltered water and it had a pretty bad aftertaste.
I re-brewed the beer adding 2g gypsum, 2g CaCl2 and 6ml lactic acid to the mash of 8 gallons and 26 Lbs of grains. I then added 7.7ml of lactic acid to the 10 gallons of sparge water. The beer turned out much better but still has some of the after taste.
I now know it takes approx 1ml of lactic acid per gallon of water to get the PH of my sparge water below 6.0. I sent a sample of this sparge water off to Ward Labs. The results are the PH dropped to 5.8, total hardness (CaCO3) did not change and total alkalinity (CaCO3) dropped to 59.
I am starting to think the only way to get the CaCO3 down is to cut it with RO water. Any ideas?
what adding lactic acid does to the water.
