(I posted this as a question in Brewdays forgetting that I shouldn't really post questions to that thread, sorry).
...but here's a thing that I don't understand...
I tested the alkalinity with a Salifert kit = 1.03meq/l. I multiplied my reading by 50 = 51.5mg/l CACO3. This is the third test I have done since Friday with each one giving the same reading. Northumbrian Water website suggests 87mg/l CACO3 so I am probably in the right range.
My target = 20mg/l CACO3 so add 3.5ml of CRS for a 25 litre batch of water.
Total additions of salts (as per GW's wonderful box of tricks) = 10g of gypsum and 1g of calcium chloride. I split the gypsum down to 3g+7g with 3g going in the mash tun and 7g in the boil. The 1g of calcium chloride went in the mash.
Mashed in at 75C, added grist and watched in pure delight as the mash temperature fell to 62C! I added more hot water and then boiling water but struggled to get mash temp to 66C - I think it was 64-65C at the time I said sod it and put the lid on.
All okay so far but I have just drawn some mash off for a pH test and...5.8.
I did it again with 10g of gypsum in the mash tun and this time...pH5.8
How is this possible then? I thought adjusting your alkalinity to the target should ensure that you are in the pH5.3 area?
J
Okay...I have tested and treated my brewing water...
-
Jon474
Re: Okay...I have tested and treated my brewing water...
Thanks Chris
Yes, for each batch brewed, I treated a full 25L of brewing liquor and used only treated water in the mash in, mash out and sparge. Treatment was one 3.5ml dose of CRS in the water plus half a campden tablet.
I brewed two batches that day and both batches came in at between pH5.7 and 5.9 - so I guessed at 5.8. Both mashes were stirred well and the second batch hit the desired temp of 66C - which it held all the way through the 90 mins. I tested the first batch after 10 mins and the second after 15 mins. To teh first batch added 3g of gypsum + 1g of calcium chloride; to teh second 10g of gypsum and 1g of calcium chloride.
I used the pH papers from H&G - marked as vinoferm on the label.
Should I have been closer to ph5.3 using this technique?
Cheers
J
Yes, for each batch brewed, I treated a full 25L of brewing liquor and used only treated water in the mash in, mash out and sparge. Treatment was one 3.5ml dose of CRS in the water plus half a campden tablet.
I brewed two batches that day and both batches came in at between pH5.7 and 5.9 - so I guessed at 5.8. Both mashes were stirred well and the second batch hit the desired temp of 66C - which it held all the way through the 90 mins. I tested the first batch after 10 mins and the second after 15 mins. To teh first batch added 3g of gypsum + 1g of calcium chloride; to teh second 10g of gypsum and 1g of calcium chloride.
I used the pH papers from H&G - marked as vinoferm on the label.
Should I have been closer to ph5.3 using this technique?
Cheers
J