GrowlingDogBeer wrote:CraftyTim wrote:You really need a meter to get accurate pH readings.
Apart from measuring the pH of the Mash I don't use my meter for anything else. I don't think the pH of your water really matters.
CraftyTim wrote:GrowlingDogBeer wrote:CraftyTim wrote:You really need a meter to get accurate pH readings.
Apart from measuring the pH of the Mash I don't use my meter for anything else. I don't think the pH of your water really matters.
Ah, but without a meter, how are you going to get an accurate reading of your mash?
Are Palmers guidelines good to work from?
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
BarnsleyBrewer wrote:Sorry if mentioned before but may I ask how much alkalinity does 1ml per litre of AMS remove??![]()
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
Raptor wrote:Just a quick Q - What would happen to a mashed pale ale if I didn't treat my South Eastern water containing alkalinity of 215mg CAC03? Would this significantly affect the mash/resulting wort?
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
Aleman wrote:BarnsleyBrewer wrote:Sorry if mentioned before but may I ask how much alkalinity does 1ml per litre of AMS remove??![]()
The figure that is most quoted is 183mg/ml . . . however more recent batches have a figure of 194mg/ml . . . I think
BarnsleyBrewer wrote:Aleman wrote:BarnsleyBrewer wrote:Sorry if mentioned before but may I ask how much alkalinity does 1ml per litre of AMS remove??![]()
The figure that is most quoted is 183mg/ml . . . however more recent batches have a figure of 194mg/ml . . . I think
Thanks' Aleman..... So if my alkalinity is around 150ppm and I add 1.3ml per litre for a blonde beer i'm adding way to much??![]()
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
Aleman wrote:Raptor wrote:Just a quick Q - What would happen to a mashed pale ale if I didn't treat my South Eastern water containing alkalinity of 215mg CAC03? Would this significantly affect the mash/resulting wort?
Your pH would possibly fall outside the optimum range of 5.2 to 5.7. . . You would also be more likely to extract tannins from the grist as well, the boil pH possibly wouldn't fall enough to achieve a good hot break, the pH of the beer during fermentation would be higher than optimum preventing yeast flocculation, and fining effectiveness would also be reduced, producing a beer with a permanent haze
OTOH the mash is a self buffering reaction, and it may well fall at the high end of that optimum range
Aleman wrote:BarnsleyBrewer wrote:Aleman wrote:BarnsleyBrewer wrote:Sorry if mentioned before but may I ask how much alkalinity does 1ml per litre of AMS remove??![]()
The figure that is most quoted is 183mg/ml . . . however more recent batches have a figure of 194mg/ml . . . I think
Thanks' Aleman..... So if my alkalinity is around 150ppm and I add 1.3ml per litre for a blonde beer i'm adding way to much??![]()
That's what Eric pointed out on the other thread. . . I think I worked it out to be 0.61ml/l
BarnsleyBrewer wrote:So for four years i've been slowly poisoning myself and neighbours slurping blonde ales??
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
pittsy wrote:I use lactic acid myself but some aren't too keen , I would recommend using it though as you seem to only need a bit .
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