« on: October 21, 2010, 12:54:52 PM »
When I renewed last (earlier this year) I didn't see that option and I can't find it now. Do you have a link?
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Well, there is no reason to worry about the calcium levels, that is mostly important in the mash and you're not mashing (except for that Munich).
Thanks- what should I look for to see if is no longer functioning properly or dried out? Compare it to a test strip?
+1 on the How to Brew reference.
However, there is a product on the market made by Five Star Chemicals called “5.2 Stabilizer”. Essentially, it adds buffers to the mash to keep your PH at 5.2. It kind of takes the guess work out of how much salts/acids to add. I have used it and it works as advertised.
I have read a few people say that 5.2 Stabilizer does not work well, but that is consistently due to them adding it to their water and expecting a PH change. 5.2 Stabilizer needs the malt in order for the buffers to perform correctly.
I have pretty soft water here in Redmond (near Seattle), and just last week I decided to brew a stout with some chalk thrown in the mash. I had never previously noticed any harshness from my stouts but I thought if I can make them better with some chalk I'll give it a shot... So I'm excited to see how this one turns out. I wonder if Deschutes adds chalk to their Obsidian Stout.... hmm... to potentially answer my own question... from my notes on the Can You Brew It? Obsidian Stout recipe I have written that just a little gypsum is added....
A RA of zero is ideally suited to brewing the palest of beers. In my opinion, there is no need to produce negative RA values for any beer styles. A negative RA means that your mash is more likely to descend into a lower than optimal pH range which can produce a more acidic taste, a more fermentable wort, and less body. The charts or algorthyms that present negative RA are only there to show that you can produce that condition. I have seen no reference that suggests that a brewer should try to mash under that condition.
Distilled water and pilsner malt produces a room temperature mash pH of 5.7-5.8. While this is within the range for conversion, it is towards the top end of it, and for many pale beers I would suggest going a bit lower. For Pilseners, acid malt or a decoction is often used to lower pH. Hoppy beers also benefit from a lower pH for increased smoothness. I wouldn't be afraid to aim for negative RA with your salt and acid additions. I'm sure people like Kai could provide some Narziss references
I'm trying to get info on any Kansas City area HB clubs.
Just out of curiosity: Why would there only have been 636 entries in the East Region when the cap of 750 was hit?
The Northeast capped out at 750, not the East.
Ah, that makes more sense then. Thanks.