your tastes may vary.That would be YTMV.
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i have my first beer with blackprinz lagering at the moment. preliminary tastes awesome., very blackOne might say....NONE MORE BLACK! It's my favorite dark malt.
Adding a gram or two to my mash water only brings the sodium up to around 50ppm according to Bru'n water and it gets my pH and RA in line with what I need. That doesn't sound like a bad thing to me. Am I wrong here?So, why is baking soda never the answer?
Baking soda contributes a low amount of alkalinity, and contributes relatively high amount of Na. So if you add enough baking soda to change the mash pH, you've added a lot (I would argue too much) sodium. If your addition is very small, the amount of sodium would probably not be deleterious, but at that point, you'd probably be better off with a slightly low mash pH rather than the excess sodium.
I don't think there's ever a situation where baking soda is the most appropriate base to use to increase alkalinity in a mash.
Try it yourself, if you don't believe me. Dissolve 100ppm of chalk in water, and dissolve 100ppm of baking soda in a cup of water. Drink the water, then decide which flavor you'd rather have in your beer.
The stopper thermowell also works great as previously suggested.But, I've heard that Johnson controller's probes are too large for the thermowell, which is unfortunate.
Oh nice, that's pretty sweet. Not sure what I'll do next. You never know when your fridge will die. I've had mine for a little over 2 years and it was used when I got it (bought off Craigslist, who knows how long they'd owned it). Doesn't hurt to plan ahead.Dang dude, you paid $1500 for yours (well it probably wasn't $1500 4 years ago...)? Yeesh, that's pricey. Looks like an amazing kegerator though.
It was actually a wedding present (a bunch of my friends chipped in and got me a gift certificate to the beverage factory).
If I had more space, I probably would have gone the keezer route.
Lime packs more "alkalinity punch" than chalk. High amounts of calcium are noticeable, to me, though I'm talking really high amounts. You'd probably be ok with around 10g of lime. Chalk tastes like chalk to me, so I don't like using it.So, why is baking soda never the answer?
If you want to get really fancy, you could use caustic potash. That would just add potassium, which your yeast would probably enjoy. I agree with Hopfen re: baking soda. I don't care what the question is; in brewing, baking soda is never the answer.
Edited to add my standard pickling lime disclaimer: Gloves and goggles. Use them. That stuff is nasty and gets airborne easily. I use it all the time, and you really don't want to get it on your skin or in your eyes.
Four years ago I used minute rice in a cream ale and it was nice. It was 2 lbs of flaked corn, 1 lb of the rice and 3/4 lb. of orange blossom honey with some 2-row and Pils malt. Mashed at 152oF and used WLP029 at 66oF. It was very hot that summer and this was perfect for the hot weather. If I used WLP007, I'd ferment as cool as I could - around 62oF-63oF.That sounds really good. Sounds like it'd be a good recipe to brew to get a new generation of yeast going plus a good light drinker for hot days.