Ok so I can remove alkalinity by boiling for 30 minutes, why do I need to rack the water off afterwards if the deposit on the bottom is now insoluble?
Surely it won't contribute anything and will come out later in the trub
Why rack after boiling?
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Eric
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Re: Why rack after boiling?
Insoluble it is, but it will still reduce the acidity of the mash if it is carried over in suspension. Chemical reactions will increase pH, defeating the objective.
Without patience, life becomes difficult and the sooner it's finished, the better.
Re: Why rack after boiling?
What Eric said ... except I believe that the Calcium Carbonate would dissolve in the mash, at least to a certain extent.
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jonnyt
Re: Why rack after boiling?
OK, thanks for the replies. Looks like I will have to rack then or use CRS
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rimski
Re: Why rack after boiling?
Boiling the water will get rid of some of the alkalinity but IMO not anywhere near the amount amount that brewers
Basically some beers require a lower alkalinity in terms of CaCo3
Eg for a stout I use an alkalinity of 120mg/l CaCo3 and a pale 30mg/l
Basically some beers require a lower alkalinity in terms of CaCo3
Eg for a stout I use an alkalinity of 120mg/l CaCo3 and a pale 30mg/l