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clarify this please
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DRB
clarify this please
I'm fly sparging today and I've added salts for the mash at 11 litres, what I need to know is when adding salts to the boil say for instance I'm doing 19 lt so I've added salts for 11 lt do I now add salts for 8lt when boiling which = 19 lt added. or as I'm collecting 27 lt do I add salts for 16 lt if you now what I mean because I don't .
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Aleman
- It's definitely Lock In Time
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- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Re: clarify this please
Murphys say to treat for the final volume in the Fermenter, so having treated 11L then you only need to treat for another 8L in the boil.
I don't necessarily agree with this approach, and tend to treat to hit a 'specific' level of calcium in the liquor (normally around 120-150mg/l calcium) so would treat 11L for the mash and then 16L for the boil
It's a case of deciding what approach you want to take and follow it.
The idea behind Murphys approach is that the boil will concentrate the salts so you treat for the final volume. Personally while that is true, there is the need to have a 'minimum level' of calcium in the mash and boil and if you are treating for final volume in FV then you may be below this minimum level . . . especially as calcium is trapped in the mash and the break proteins
I don't necessarily agree with this approach, and tend to treat to hit a 'specific' level of calcium in the liquor (normally around 120-150mg/l calcium) so would treat 11L for the mash and then 16L for the boil
It's a case of deciding what approach you want to take and follow it.
The idea behind Murphys approach is that the boil will concentrate the salts so you treat for the final volume. Personally while that is true, there is the need to have a 'minimum level' of calcium in the mash and boil and if you are treating for final volume in FV then you may be below this minimum level . . . especially as calcium is trapped in the mash and the break proteins