[hophead636]

Thanks Denny

[69franx]

And should I add the salts to my strike water while heating up or add after mashing in?

Add to the water before heating it.

Denny, is this true for most salts? For strike, I have been adding after heating,  but before mashing in. Sparge I have been doing essentially the same.

[hophead636]

Mash ph is low 4.6 what's best way to raise not having chalk I knew I would forget something I was worried about being high and didn't consider being low

[denny]

And should I add the salts to my strike water while heating up or add after mashing in?

Add to the water before heating it.

Denny, is this true for most salts? For strike, I have been adding after heating,  but before mashing in. Sparge I have been doing essentially the same.

IIRC, Martin has that if you use Bru'nwater you should add salts before heating.

[denny]

Mash ph is low 4.6 what's best way to raise not having chalk I knew I would forget something I was worried about being high and didn't consider being low

Pickling lime, but I'd bet you likely don't have any on hand.

[hophead636]

Nope,  4.6 give me good conversion I was looking on ex water and they have baking soda as a ph raider is this tru I do have baking soda

[hophead636]

Ezwater**

[hophead636]

How accurate are these ld Carlson ph strips tho too?  Next investment is a good ph meter that's for sure no more guessing with paint by colors lol

[denny]

Nope,  4.6 give me good conversion I was looking on ex water and they have baking soda as a ph raider is this tru I do have baking soda

That will also add sodium which may or may not be desirable.

[69franx]

Thanks Denny,  not sure where I got that procedure from but will change for next batch, next weekend

[erockrph]

Nope,  4.6 give me good conversion I was looking on ex water and they have baking soda as a ph raider is this tru I do have baking soda

That will also add sodium which may or may not be desirable.

In my experience, if you're starting with a low sodium content in your source water, then baking soda doesn't add enough sodium to cause a flavor issue. 4.6 is pretty low, though. That may require enough baking soda to cause a flavor impact.

[Stevie]

I have always added my salts to the tun. I don't add to the cold water because I don't measure my water before heating it.

[HoosierBrew]

I measure out mash water and stir in the salts as it heats.  Same for sparge water. Lots of ways to get there.

[YooperBrew]

Mash ph is low 4.6 what's best way to raise not having chalk I knew I would forget something I was worried about being high and didn't consider being low

The strips are useless- I just don't believe your mash pH is 4.6.  If you post your recipe, and your water and additions we can see if that is at all possible.  It'd be hard to get a mash pH of 4.6 unless you did something extraordinary like dump in a ton of acid to a grainbill with lots of dark roasted malts.

I generally go with more modest amounts of ions than Tasty's profile is.   I have most of my IPA recipes with 150-250 ppm of sulfate, and calcium under 100. 

[mabrungard]

I have always added my salts to the tun. I don't add to the cold water because I don't measure my water before heating it.

When are you measuring and how?  Seems like an odd way to brew?