12 replies to this topic

[ThroatwobblerMangrove]

You guys told me not to push it above 300 (despite making a 45 SRM beer) and I'm going to heed your advice. Last chance for anyone to tell me I'm doing the wrong thing!I just finished measuring all of my grains out. OATMEAL STOUT HERE I COME!!!

[ncbeerbrewer]

You guys told me not to push it above 300 (despite making a 45 SRM beer) and I'm going to heed your advice. Last chance for anyone to tell me I'm doing the wrong thing!I just finished measuring all of my grains out. OATMEAL STOUT HERE I COME!!!

Zym. What is RA? Not sure I have any advice but just trying to figure out what that acronymn is? Water Chemistry question?

[ThroatwobblerMangrove]

Zym. What is RA? Not sure I have any advice but just trying to figure out what that acronymn is? Water Chemistry question?

correct - it is residual alkalinity. keeping it in certain range based on SRM is a way to help make sure you are hitting the correct pH for your mash.

[ncbeerbrewer]

correct - it is residual alkalinity. keeping it in certain range based on SRM is a way to help make sure you are hitting the correct pH for your mash.

Sounds good thanks for the clarification. I haven't played the Water Chemistry game with any of my beers. Sorry I can't assist on this one. Good Luck, someone here knows your answer.

[BrewerGeorge]

Go for it!

[ThroatwobblerMangrove]

Go for it!

letting the strike water equalize in the cooler - mashing will commence shortly

[ThroatwobblerMangrove]

Well - I used the Palmer spreadsheet and the scale that jammerama sent me and it looks like I nailed the pH. I found out by using the scale that my volume to mass calculations for chalk were way off. Is it possible that if I went too high in pH the strips wouldn't indicate this and wrap back around or something? In the past it seems like maybe this is what happened.

[ThroatwobblerMangrove]

Around these parts i don't treat my mash water when using dark grains. The dark grains themselves will align my PH all by there cool little selves.

Midwest or down under?

[NWPines]

Zym, I think I'm in the same boat as you water wise - extremely soft. Even when I do a dark beer with lots of roasted grains, I won't go much over 300 RA regardless of what Palmer's spreadsheet says, and I've had no problems pH wise. Just to get my RA to 300, I have to add a whole lot of chalk and/or baking soda (I tend to prefer chalk because I don't like my Na level getting too high).

Edited by NWPines, 09 October 2009 - 11:05 AM.

[ThroatwobblerMangrove]

Zym, I think I'm in the same boat as you water wise - extremely soft. Even when I do a dark beer with lots of roasted grains, I won't go much over 300 RA regardless of what Palmer's spreadsheet says, and I've had no problems pH wise. Just to get my RA to 300, I have to add a whole lot of chalk and/or baking soda (I tend to prefer chalk because I don't like my Na level getting too high).

I actually use chalk and baking soda. I put in baking soda such that my sodium levels don't get too high and then finish it off with chalk.

[ThroatwobblerMangrove]

So despite seeming like I really nailed the pH in my mash my efficiency was just meh. 72-73% I suppose there were a couple of things conspiring against me - oats soaking up some worth and a decent amount of whole leaf hops soaking up some more wort! The good news is fermentation kicked in within a couple of hours which might be a first for dry yeast in my experience.