It also is the primary determinant in the level of “temporary hardness” of the water. Carbonate (or bicarbonate), expressed as “total alkalinity” on many water reports, is the ion that determines the acidity of the mash. You guys have been a huge help for all my endeavors so far!Ĭarbonate is considered the most important ion for all grain brewing. Is this sound logic? Normally for brewing I'm adding all sorts of other salts to influence flavor, but with stillin' I'm wondering if that really matters for the final product?įor the ferment I'm planning on either adding some DAP or Fermaid K and fermenting with DADY distillers yeast at 85 degrees F.Īny insights are greatly appreciated. After the salt addition, it'll take 5ml lactic acid to get to my target mash ph of 5.3. The idea for CaCl instead of Gypsum is to get calcium I need with no sulfur. My plan is to use enough Calcium Chloride to get to 50ppm Calcium, for yeast health and mash ph. Here are my thoughts: Using Bru'n water and adding my grain bill for a batch of Honey Bear Bourbon, with no adjustment to the water, the mash PH would be out of range, so I'll need to add some lactic acid and a bit of Calcium. Now I gotta build something back for a healthy ferment / mash performance. I purchased a RO water system made specifically for brewing. ![]() Definitely not made for brewing/distilling. This well water is nasty, even after going through softener. After the move, I realized how much I took my old, soft city water for granted. Long story short, I recently moved to a house with a well.
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