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Messages - lupulus

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Dear homebrewers:
My first question/ post. I really look for this answer so please be forgiving if it is given somewhere else...
(I also sent this question to Kai but thought it may be interesting to see whether others asked themselves the same question)

I moved to Munich more than two years ago and as I brew mainly pale beers, I control the pH using acids, either lactic or citric, and a pH meter (sorry Reinheitsgebot).
The water profile in Munich is such that pre-boiling the water (before mashing) would lead to precipitation of most calcium (and magnesium?) and bicarbonate ions as calcium (and magnesium?) carbonate. Many brewers in Munich including many pros boil their water and then separate the water from the precipitate.
At the moment, I pre-boil water and separate it from the calcium carbonate precipitate. However, as I use the brew-in-a-bag method, to separate the calcium carbonate it would be more convenient for me to boil the water, have it cool down and have calcium carbonate precipitate, in the same kettle do the mashing then take the grains out boil the wort, cool it down (immersion chiller) and transfer all but the bottom residue to the fermenter. I reason that the calcium carbonate may continue to be in the bottom of the kettle throughout this process and is separated from the fermentable wort as calcium carbonate will stay with the trub in the bottom of the kettle.
In other words, my question is: Why german brewers separate the boiled water from the calcium carbonate precipitate, if you can leave the precipitate in the bottom (in brew in a bag) or leave it as a salt in a regular mash that eventually will settle as part of the trub after the normal boiling and cooling? Is it that the acidity of the mash and/ or boil will actually dissociate the calcium carbonate into ions and at least part of these ions will end up in the final beer, making it more "chalky" that it would be otherwise.

Thanks for reading and I would appreciate any comments  :)




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