HOMEBREW Digest #5448 Tue 11 November 2008

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  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 Return to table of contents
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. Return to table of contents
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. Return to table of contents
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