Hello all,
We've been brewing along without any issue for a few years, but we've suddenly found that we're having great difficulty honing in our mash pH. We can't seem to target anything below 5.6pH, even with generous additions of Phosphoric Acid (direct to HLT) and "overdoing" our mash salts (pre-solubilized CaSO4 and/or CaCl added throughout dough-in). Our instruments are calibrated, and we have recently re-passivated our HLT.
We use the Bru'n Water spreadsheet to calculate our acid/salt additions. Our incoming water is only treated with a catalytic carbon filter.
Most recent water report:
Calcium: 16ppm
Magnesium: 10ppm
Sodium: 18ppm
Bicarbonate: 51ppm
Carbonate: 5ppm
Sulfate: 30ppm
Chloride: 34ppm
Total Alkalinity: 54ppm
We will sometimes dough-in with mash water pH at 6.2, but this seems to have no significant effect when compared to mashing in at pHs between 7.0-8.0.
We're at a bit of a loss -- any guidance on what we might be overlooking would be very appreciated.
We've been brewing along without any issue for a few years, but we've suddenly found that we're having great difficulty honing in our mash pH. We can't seem to target anything below 5.6pH, even with generous additions of Phosphoric Acid (direct to HLT) and "overdoing" our mash salts (pre-solubilized CaSO4 and/or CaCl added throughout dough-in). Our instruments are calibrated, and we have recently re-passivated our HLT.
We use the Bru'n Water spreadsheet to calculate our acid/salt additions. Our incoming water is only treated with a catalytic carbon filter.
Most recent water report:
Calcium: 16ppm
Magnesium: 10ppm
Sodium: 18ppm
Bicarbonate: 51ppm
Carbonate: 5ppm
Sulfate: 30ppm
Chloride: 34ppm
Total Alkalinity: 54ppm
We will sometimes dough-in with mash water pH at 6.2, but this seems to have no significant effect when compared to mashing in at pHs between 7.0-8.0.
We're at a bit of a loss -- any guidance on what we might be overlooking would be very appreciated.
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