HeavyNova
Well-Known Member
I'm currently doing 12L BIAB brews and want to have a go at adjusting the water's pH and mineral levels fo some (hopefully) better results.
I have a report for my local tap water (Perth region - Bold Park) from 2008. I can't seem to find the same level of detail for more recent samples though.
I've recently seen stuff called "5.2 pH Stabiliser" whch recommend you just put a spoon in the mash for a full sized batch and it'll adjust your pH to the desired pH of 5.2. Or you can go the old fashoined route of adding the correct amount of salts to tweak the pH and mineral levels.
Is it correct to say;
Correct pH will maximise enzyme activity and improve efficiency but have little effect on the taste
&
Mineral levels will affect the taste and character of the final beer
From my reading it seems that the levels of Calcium, Sulphate, Chloride etc will affect the taste of the beer as well as the pH. Is this the advantage of the salts over the 'quick fix' solution of the pH stabiliser?
Does anyone in the Perth Bold Park region have a recent water report?
I have a report for my local tap water (Perth region - Bold Park) from 2008. I can't seem to find the same level of detail for more recent samples though.
I've recently seen stuff called "5.2 pH Stabiliser" whch recommend you just put a spoon in the mash for a full sized batch and it'll adjust your pH to the desired pH of 5.2. Or you can go the old fashoined route of adding the correct amount of salts to tweak the pH and mineral levels.
Is it correct to say;
Correct pH will maximise enzyme activity and improve efficiency but have little effect on the taste
&
Mineral levels will affect the taste and character of the final beer
From my reading it seems that the levels of Calcium, Sulphate, Chloride etc will affect the taste of the beer as well as the pH. Is this the advantage of the salts over the 'quick fix' solution of the pH stabiliser?
Does anyone in the Perth Bold Park region have a recent water report?