FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Irish Moss (Ralph Link)
Potassium bicarbonate for mash pH adjustment (Philip Denlinger)
Potassium Carbonate ("A.J deLange")
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Date: Mon, 10 Nov 2008 07:44:43 -0600
From: Ralph Link <ralphl at shaw.ca>
Subject: Irish Moss
How are most brewers using Irish Moss? For example do you re-hydrate it
before introducing it to the boil? What ratio do you use per 23 litres?
How do you rehydrate it, cool water or hot wort etc.? Plus any other
suggestions or comments are much appreciated.
Thanks from
Ralph
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Date: Tue, 11 Nov 2008 09:51:55 -0500
From: Philip Denlinger <philip at mindbet.com>
Subject: Potassium bicarbonate for mash pH adjustment
I want to thank A.J deLange and BURP for posting the slides and audio of his
Water Workshop
(Links are available on the wetnewf.org site)
Any reason not to use potassium bicarbonate, which is regularly used in
winemaking, to raise mash pH?
I have found that CaCO3 does not really move mash pH at all (I don't think
it dissolves) and NaHCO3 raises pH pretty quickly. I wondered if potassium
bicarbonate was a workable choice.
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Date: Tue, 11 Nov 2008 12:56:10 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Potassium Carbonate
There is no reason not to use potassium bicarbonate instead of or in
addition to sodium bicarbonate for tailoring water except perhaps that
NaHCO3 is more readily available in food grade i.e. at any grocery store
or place where one would go to buy various health related things which,
if called by its usual name, triggers the spam filter. Calcium carbonate
will have an effect on mash pH but as it
is, as noted, not soluble in appreciable quantity it must be added to
the mash, as opposed to the brewing water unless acid is used in
formulating the water to get it to dissolve. The acid is usually in the
form of carbon dioxide bubbled through water in which the chalk has been
suspended. Be prepared to wait a long time. As you probably put the
chalk in to neutralize excess malt acid (black, patent... malts) you
want the CaCO3 to neutralize that acid and not some extra acid put in to
dissolve it so this again suggests adding the chalk to the mashtun.
There, too, you can expect to wait a while for the weak acids of the
mash to react with and dissolve the chalk.
A.J.
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End of HOMEBREW Digest #5448, 11/11/08
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