Results 1 to 4 of 4

Thread: RO water and salt additions

  1. #1
    Join Date
    Apr 2014
    Location
    UK
    Posts
    135

    RO water and salt additions

    Hi there

    We use RO water for brewing. We add our mash salts, hydrated in a few liters of water, directly to our mash vessel while mashing in. We do not have a way of dosing salts into our sparge water for our desired water profile. Would it be best to:

    1) add the mash + sparge salts all into the mash
    2)add the sparge salts to the kettle of boiling wort
    3) or is there a better/another way?

    Cheers

  2. #2
    Join Date
    Nov 2010
    Location
    Carmel, IN
    Posts
    29
    There are times when you might want to do either option 1 or 2.

    If your mashing pH is anticipated to be too high, adding all the salts directly to the mashing water may help depress the mashing pH and reduce the need for extra acid in the mashing water. If your mashing pH is anticipated to be too low (ie: mashing a stout or porter), then you may benefit by reserving the sparging water additions and adding them directly to the kettle. The sparging water doesn't have to be mineralized.
    WaterEng
    Engineering Consultant

  3. #3
    Join Date
    Apr 2014
    Location
    UK
    Posts
    135
    Quote Originally Posted by WaterEng View Post
    There are times when you might want to do either option 1 or 2.

    If your mashing pH is anticipated to be too high, adding all the salts directly to the mashing water may help depress the mashing pH and reduce the need for extra acid in the mashing water. If your mashing pH is anticipated to be too low (ie: mashing a stout or porter), then you may benefit by reserving the sparging water additions and adding them directly to the kettle. The sparging water doesn't have to be mineralized.
    Thank you WaterEng

  4. #4
    Join Date
    Oct 2002
    Location
    Chesterfield, UK
    Posts
    1,748
    If you add the salts to the mash liquor whilst adding water and malt simultaneously, then you will not have even dispersion. If you are flooding the MT with the required volume of water, stir in the salts and then add the malt then that is fine, you will have even distribution. Assuming you are using pre-ground malt, and mixing the malt with water using some form of hydrator, then simply divide the undissolved salts as evenly as possible across all the bags of malt before mashing in. If you are milling whole grain, add the dry salts evenly across all bags except the last one, as this will then flush out the mill and auger system so you don't leave salts in the mill which might cause corrosion - especially if you are using a lot of CaCL2.
    dick

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •