Adjusting Ph

[dicko]

Tony M.

South Australia

"The state of confusion"

Eyre Peninsula

"OK if you turn the clock back 50 years"

:lol: :lol: :lol: :angry:

Cheers

 

[TidalPete]

If you wish to structure a particular water profile you can guesstimate rain water as "reasonable" salt free [it isn't really] and adjust using a good set of scales and the following

Epson Salts -- Magnesium Sulphate [chemist]
Gypsum -- Calcium Sulphate
-- Calcium Chloride [Sometimes hard to find]
Chalk -- Calcium Carbonate
Table Salt -- Sodium Chloride [Must not be iodised -- harmful to yeast]
-- Sodium Bicarbonate [Strongly alkali]

These salts are all you need to achieve a good facsimile of any brewing water.

The "Calcium" rule for good mash efficiency is a minimum of 50ppm.

Chiller's post earlier in this thread was very informative to someone like me who is attempting for the first time to adjust the PH levels etc of his local water. Calcium Sulphate is easy enough to find but Calcium Chloride is a real pain to get hold of. Even asked in two chemists shops up here without result. Does anyone on this forum use Calcium Chloride? :blink: If so, where did you get it.

 

[Gulf Brewery]

TidalPete

Grain and Grape have it listed on their website.

Cheers
Pedro

 

[sosman]

... Calcium Chloride is a real pain to get hold of. Even asked in two chemists shops up here without result. Does anyone on this forum use Calcium Chloride? :blink: If so, where did you get it.

[post="64081"][/post]​

I use it all the time - around 4g per batch in the HLT. Got it from my local home brew store.

 

[TidalPete]

My thanks, Gulf & sos. All my LHBS's could offer was Calcium Sulphate.