[brewinhard]

Martin has reported in his Brun Water info page that lime should be added directly to the mash. IIRC.

[Robert]

I never add anything directly to the mash, but always prepare liquor before mashing in, simply because, IME, the buffer systems can set up so rapidly that once grain hits water your pH is pretty well locked in. If you mash in, check pH, then try to adjust, you may see a change in pH at first, but if you check back a bit later it will have been pulled back toward the initial value. Take notes, and revise your treatment next time.

[mabrungard]

Martin has reported in his Brun Water info page that lime should be added directly to the mash. IIRC.

In an occasional lack of forethought, I had stated that lime should be added directly to the mash to avoid a case where that addition causes calcium carbonate to precipitate. What I failed to recognize is that we are typically adding lime to mashing water that has too little alkalinity. It takes high calcium and alkalinity in the water for the precipitation reaction to occur. Therefore, it's almost impossible that adding lime to mashing water is going to cause that precipitation.

So, its OK to add your lime dose directly to your mashing water before adding the grains.

PS: the mashing water pH is likely to be fairly high, but it will quickly moderate to your targeted mashing pH when the grains are added. 

[syncopadence]

Martin has reported in his Brun Water info page that lime should be added directly to the mash. IIRC.

In an occasional lack of forethought, I had stated that lime should be added directly to the mash to avoid a case where that addition causes calcium carbonate to precipitate. What I failed to recognize is that we are typically adding lime to mashing water that has too little alkalinity. It takes high calcium and alkalinity in the water for the precipitation reaction to occur. Therefore, it's almost impossible that adding lime to mashing water is going to cause that precipitation.

So, its OK to add your lime dose directly to your mashing water before adding the grains.

PS: the mashing water pH is likely to be fairly high, but it will quickly moderate to your targeted mashing pH when the grains are added.

Thanks Martin, this helps a lot!

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[Lazy Ant Brewing]

I do BIAB for porters and stouts.

I add 5 grams of CaSO4 and 3.7 grams of Calcium Chloride (per Martin's spreadsheet)to my tap water before I heat the water to strike temp and add my grains.  I and others like the resulting brews.