HeyGabe! I agree that over-calcification is usually not a problem. However, quoting DeClerck,
"If the liquor must be corrected by the addition of gypsum, then precautions must be taken to see that adequate amounts of phosphates are present for fermentation, and if necessary extra phosphates should be added to the wort."
To me, using soft water and rice adjuncts in a thin mash, it sounds like I should NOT be using CaCl2 as the only means of reducing pH. Nor should I be using Ca as the only mineral addition. Or what? All of these "homebrewing" references just mimic other cities' water supplies without a specific requirement based on brewing mechanics. I'd like to know what specific quantities of minerals are essential for proper mash, boil, fermentation, and shelf life. Not just the broad strokes "Sulphate accentuates the hop bitterness". That I already know. I'm particularly keen to know the relationship between Ca and packaged beer stability.
Beerking1, non-chill haze could definitely be due to low mash Ca./high mash pH due to lower degree of protein breakdown and higher degree of polyphenol extraction both in the mash and the boil. Just a guess, but it's consistent with what I've read. And as Dick pointed out, it could be oxalate haze as well. What is your pH for a pale beer made with 60 ppm total Ca?
"If the liquor must be corrected by the addition of gypsum, then precautions must be taken to see that adequate amounts of phosphates are present for fermentation, and if necessary extra phosphates should be added to the wort."
To me, using soft water and rice adjuncts in a thin mash, it sounds like I should NOT be using CaCl2 as the only means of reducing pH. Nor should I be using Ca as the only mineral addition. Or what? All of these "homebrewing" references just mimic other cities' water supplies without a specific requirement based on brewing mechanics. I'd like to know what specific quantities of minerals are essential for proper mash, boil, fermentation, and shelf life. Not just the broad strokes "Sulphate accentuates the hop bitterness". That I already know. I'm particularly keen to know the relationship between Ca and packaged beer stability.
Beerking1, non-chill haze could definitely be due to low mash Ca./high mash pH due to lower degree of protein breakdown and higher degree of polyphenol extraction both in the mash and the boil. Just a guess, but it's consistent with what I've read. And as Dick pointed out, it could be oxalate haze as well. What is your pH for a pale beer made with 60 ppm total Ca?
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