How far into the boil do you add minerals?
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Calcium Beyond Mash pH
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Originally posted by pbutlert View PostHow far into the boil do you add minerals?
I do notice the thiness of the choc. milk stout I did, and i am wondering if it is because of the cacl i added to accentuate the malt profile. I add gypsum or cacl to my boil to accentuate hop bitterness or maltyness. I plan on changing my procedure to get the hot break i expect and raise the ph to 5.3 where i feel most comfortable. I think the ph was a bit low on the choc. milk stout, ill have to check that too.
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I don't think you're loosing any negative ions while the Ca come out of solution.
The Ca is falling out of solution because its binding to free phosphates and oxilates from the malt. Those won't bind negative ions being negative themselves.Manuel
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