[MYR]

Hello everyone,
Just wanted to share something that’s happening to me and see what you would think about it.
Whenever I make an all grain batch (biab) I end up with a lot of hard deposit (a thin layer of it) in the bottom of my kettle that pbw won’t get off (only barkeepers seems to work well on that type of deposit, it looks a bit like a mineral deposit but not sure). When I make an extract recipe, then no problem and my kettle is nice and shinny after the pbw wash.
Water used is the same in both cases, but I know that my mash ph is higher than it should be.
Anybody experienced that before?
Just curious! Thanks a lot!


Sent from my iPhone using Tapatalk

[hopfenundmalz]

That sounds like beerstone. You need an acid to remove it, barkeeper’s frind has oxalis acid as the active ingredient.

[MYR]

Very interesting, it looks like it indeed, would a too high mash ph cause more of that?
Trying to figure why this happens in all grain and not with extract.
Thanks!


Sent from my iPhone using Tapatalk

[hopfenundmalz]

Do you have enough Calcium in the water? That helps to minimize beerstone. More Ca results in a lower mash pH, and is good for not forming beerstone.

[MYR]

That’s exactly the type of advice I was looking for, thanks a lot for that. I never measured it but I will try find a way to check it.
Only thing I measured so far is water ph and that was too high during mash.
I’ll let you know how it goes.


Sent from my iPhone using Tapatalk