« on: October 11, 2010, 07:07:43 PM »
I've seen them at Whole Foods from.
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Instead of using the blended runnings, adding more grain can bump the second beer's character. "Capping" [sic] the mash entails a small addition (0.5-2 lbs) of crushed malt added and soaked for a few minutes before the sparge is resumed. Common additions include color malts alike crystals and roasts to boost SRM and malt perception.- Drew Beechum, "More Beer From Your Brew Day"
Quote from: mabrungard on Today at 10:22:48 AMMartin is referring to the concentration of CO3 expressed as an equivalent weight of HCO3 - this is the same concept as when you see on a water report your alkalinity expressed as "as CaCO3". That refers to the total sum of all alkalinity in your water expressed as an equivalent weight of CaCO3 - this helps determine the electrical balance of cations and anions in a given sample of water.
While chalk does contribute 105.8 ppm Ca, it also provides 158.4 ppm of CO3 (not HCO3). The equivalent concentration of HCO3 is 322 ppm. 1 ppm of CO3 is equivalent to 2.033 ppm HCO3. Although the chemical formula for chalk (CaCO3) says that its supplying CO3 to the solution, at the pH of typical drinking water, all the CO3 is immediately converted to HCO3 in solution.
II know that carbonate chemistry in water in the presence of CO2 is complex, and I can't claim to really understand it, so I'd be glad to see an explanation of that statement.
I brew AG, add Buffer 5.2 to all batches, Campden / Water filter for chlorine & batch sparge.I'd be wary about the Buffer 5.2. The one thing that is known for certain is that there is some blend of monobasic and dibasic sodium phosphate that make up some portion of 5.2: