Ph of source water

Discussion in 'Brewer's Friend Announcements & Updates' started by Medarius, Jan 21, 2019.

  1. Medarius

    Medarius Active Member

    Joined:
    Dec 28, 2017
    Messages:
    179
    Likes Received:
    113
    Trophy Points:
    43
    Gender:
    Male
    Occupation:
    successfully retired
    Location:
    Boondocks
    the DI water I use has a low ph so went to change in water chem page and noticed on water chemistry page that a change to the ph of source water, without changing any other parameters, only affects the overall ph by 0.01 from 8 -4.

    source ph 8 to 5 = 5.53
    ph 4 = 5.52
    ph3 = 5.4
    ph 2 = 4.2

    is it me ? or is this a bit wonky?
    TIA
     
  2. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    906
    Likes Received:
    320
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    to my understanding, pH of DI water doesn't matter because it has no buffering power one way or the other. I was told DI water is pH 7, but that only occurs in a pure environment. The water will absorb some CO2 in the air and drop the pH, and now I always just assume 5.75 of DI water.
     
  3. Yooper

    Yooper Administrator
    Staff Member

    Joined:
    Nov 16, 2013
    Messages:
    1,822
    Likes Received:
    993
    Trophy Points:
    113
    Gender:
    Female
    Occupation:
    Happily retired
    Location:
    Upper Michigan/Florida
    That seems about right- the pH of the water has very little to do with mash pH. It's the alkalinity of the water, usually in the form of bicarbonate, that affects the mash pH. The interaction of the acidic malt and the bicarbonate of the water are what impacts the mash pH.
     
  4. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    7,536
    Likes Received:
    4,251
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Source water pH isn't important, it's the ion content. It's showing pretty good predictions without using the source water pH, as far as I can tell.
     
  5. Medarius

    Medarius Active Member

    Joined:
    Dec 28, 2017
    Messages:
    179
    Likes Received:
    113
    Trophy Points:
    43
    Gender:
    Male
    Occupation:
    successfully retired
    Location:
    Boondocks
    The reason for this question : the recipe I just brewed, Weizen 3 , when I checked mash ph(calibrated meter) it was about 5.0 but according to recipe and water calc should have been more in the 5.4 -5.6 range.
    But I guess, as always must be just me .
    Thanks anyways
     
  6. Yooper

    Yooper Administrator
    Staff Member

    Joined:
    Nov 16, 2013
    Messages:
    1,822
    Likes Received:
    993
    Trophy Points:
    113
    Gender:
    Female
    Occupation:
    Happily retired
    Location:
    Upper Michigan/Florida
    It would be odd to have a 5.0 mash pH, unless you added quite a bit of acid to the mash. You said your meter was freshly calibrated, but that would be the first place I looked.
     
  7. Medarius

    Medarius Active Member

    Joined:
    Dec 28, 2017
    Messages:
    179
    Likes Received:
    113
    Trophy Points:
    43
    Gender:
    Male
    Occupation:
    successfully retired
    Location:
    Boondocks
    Recipe was followed exactly, no acid malt only additives were Ca/ Cl and gyp
    again thx , no worries like I said must just be me
     
  8. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    1,844
    Likes Received:
    1,800
    Trophy Points:
    113
    I assume that when you say DI water , that you mean Distilled water?

    My experience professionally with true DI (deionized) water in nuclear applications, is that it will corrode a some metals. It will essentially seek out and leach ions from some metals. If your water is coming into contact with, in particular, aluminum, or copper, for extended periods of time, it could cause problems. RO, or Distilled water are likely better choices for brewing water.
     
  9. ChicoBrewer

    ChicoBrewer Well-Known Member

    Joined:
    May 12, 2018
    Messages:
    908
    Likes Received:
    904
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Healthcare IT Manager
    Location:
    Chico, CA
    I have a Deionization unit. Put the water in plastic car boys and add minerals. Never had it corrode any bottles. Water coming out of the ro is 2 tds. Water coming out of the DI resin is zero tds. I use it to dilute Chico water then add salts. Chico water has a rather high amount of bicarbonate. The DI unit is left over from my twenty plus year Reef aquarium hobby. Making beer is far more relaxing ;)
     

Share This Page

arrow_white