Author Topic: When to add pickling lime  (Read 232 times)

Offline Robert

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When to add pickling lime
« on: November 08, 2018, 03:40:24 PM »
I've seen the general advice to add pickling lime directly to the mash to avoid precipitation of calcium.   I've also seen Martin allow that it's okay to add it to the water beforehand if the water is "lightly mineralized."  But what constitutes "lightly mineralized?"  Doing a porter with my tap water carbon filtered, not RO (some profiles I need to RO it, some I don't.)  Only adjustment for Bru'n Water Brown Balanced is pickling lime in mash to bring up calcium to 50ppm in finished water and adjust mash pH. Starting water has ~35 ppm Ca and ~100 ppm bicarbonate, carbonate ~0.1 ppm, pH ~7.3.   Can I add the pickling lime to the water, or should it go in the mash?

(Edit to add starting carbonate and pH)
« Last Edit: November 08, 2018, 03:48:30 PM by Robert »
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Offline blatz

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Re: When to add pickling lime
« Reply #1 on: November 08, 2018, 03:44:35 PM »
I never liked adding directly to the mash as I get concerned about homogenous distribution and started adding to the HLT while the water is heating.

Interested to hear others thoughts.


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Re: When to add pickling lime
« Reply #2 on: November 08, 2018, 03:50:46 PM »
I never liked adding directly to the mash as I get concerned about homogenous distribution and started adding to the HLT while the water is heating.

Interested to hear others thoughts.


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I do the same Paul.  IIRC, the calcium precipitation really isn't an issue.
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Offline BrewBama

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Re: When to add pickling lime
« Reply #3 on: November 08, 2018, 05:43:55 PM »
I add all the minerals to the water after it’s heated just before I transfer it to the MLT.


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Offline Robert

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Re: When to add pickling lime
« Reply #4 on: November 08, 2018, 08:32:27 PM »
I never liked adding directly to the mash as I get concerned about homogenous distribution and started adding to the HLT while the water is heating.

Interested to hear others thoughts.


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I do the same Paul.  IIRC, the calcium precipitation really isn't an issue.
I add all the minerals to the water after it’s heated just before I transfer it to the MLT.


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My preference is to measure and treat my water the night before brew day (when I weigh out my hops and mill my grains and set everything up.)  But I suppose when a mineral is added relative to heating to strike is irrelevant,  as long as it doesn't have to be added after doughing in, and it sounds like nobody's found this to be critical.  I know that adding slaked lime to precipitate calcium carbonate is what is called "lime softening," and as far as I can determine, my utility hasn't already done that.   I have very little carbonate according to Bru'n Water's calculation based on my actual measured total alkalinity and pH; so maybe there's nothing that can be precipitated by this method.  Unless I receive further information to the contrary,  I guess I'll just follow my SOP.  Thanks all.
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Offline kramerog

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Re: When to add pickling lime
« Reply #5 on: November 09, 2018, 12:26:45 AM »
I have water that is a little bit more "mineralized" and a higher pH and don't have any trouble dissolving pickling lime in the strike water.  Some calcium minerals I have to stir to get to dissolve and some I don't.

Offline mabrungard

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Re: When to add pickling lime
« Reply #6 on: November 09, 2018, 01:15:54 AM »
Since most brewers are having to use pickling lime due to their water having little mineralization, adding pickling lime to the water is not going to cause the precipitation reaction that occur from lime softening. So add your lime directly to your mashing water and mix it well to dissolve it. Add your grain after you've confirmed that all your mineral additions are fully dissolved.
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Re: When to add pickling lime
« Reply #7 on: November 09, 2018, 02:29:47 PM »
Agree with Martin.  I add my minerals including pickling lime to my mash liquor before doughing in.
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