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pH issues with Wheat and Oats


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#1 HVB

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Posted 19 March 2018 - 12:17 PM

I have posted here about issues with pH issues on some beer, specifically a American Wheat.  Came across this post on facebook from Marin Brungard, creator of Bru'n Water, that seems to support my issues.  I thought this was useful and maybe others will too.

 

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#2 neddles

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Posted 19 March 2018 - 12:34 PM

Good stuff, thanks for posting. Are we talking about malted wheat and oats or flaked/torrified/pre-gelatinized?

#3 HVB

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Posted 19 March 2018 - 12:38 PM

Good stuff, thanks for posting. Are we talking about malted wheat and oats or flaked/torrified/pre-gelatinized?

Malted wheat and oats were where the discussion focused on.   I will go back and see if there is anything on any other kind.



#4 neddles

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Posted 19 March 2018 - 09:53 PM

Malted wheat and oats were where the discussion focused on. I will go back and see if there is anything on any other kind.

Great thanks. Have you used the 0.0 color yet in a mash to see how it works?

#5 HVB

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Posted 20 March 2018 - 04:37 AM

Great thanks. Have you used the 0.0 color yet in a mash to see how it works?

I have not.  Just stumbled across this info this weekend but I plan to try it on my next beer with those malts. I figure it can not hurt anything at this point.




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