Hello PB.
I never see sodium or magnesium salts in the brewhouse, always seen it as a bit of a home brew thing tbh.
Recently been thinking. If calcium precipitates phosphates, forms tri calcium phosphate, drops pH in the mash, removes phosphates due to limited solubility etc could not the formation of secondary phosphates in the presence of magnesium be used to delay the precipitation of calcium phosphates until the boil where solubility is raised at which point they can have a greater impact upon wort pH?
This is an attempt to control higher than desirable pH when using malts with lower than average phosphates? Lager etc, traditionally has an uncomfortably high pH. Tbh lots of our super pale beers have unpredictable pH ranges and we are working to get this under control. Pre boil is like 5. *roll a dice*.
I never see sodium or magnesium salts in the brewhouse, always seen it as a bit of a home brew thing tbh.
Recently been thinking. If calcium precipitates phosphates, forms tri calcium phosphate, drops pH in the mash, removes phosphates due to limited solubility etc could not the formation of secondary phosphates in the presence of magnesium be used to delay the precipitation of calcium phosphates until the boil where solubility is raised at which point they can have a greater impact upon wort pH?
This is an attempt to control higher than desirable pH when using malts with lower than average phosphates? Lager etc, traditionally has an uncomfortably high pH. Tbh lots of our super pale beers have unpredictable pH ranges and we are working to get this under control. Pre boil is like 5. *roll a dice*.
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