Question about water

Discussion in 'General Brewing Discussions' started by Brewer #177733, Feb 21, 2019.

  1. Brewer #177733

    Brewer #177733 New Member

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    I am working on a cone on Nosferatu by Great Lakes. When I input my water into "my water Calcs" I get a pH that is good 5.39, but when I import the recipe in the regular recipe feed the pH is 5.77. What am I doing wrong?
     
  2. Craigerrr

    Craigerrr Well-Known Member

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    Going to need a lot more information to help with this. Could you post a link to your recipe, and provide more details on your source water, and any additions you are making to it?
     
  3. Mark Farrall

    Mark Farrall Well-Known Member

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    I'm generally out by a bit compared to the prediction. Changes in the water compared to my profile (the water is based on once a year report, I bet the water changes from month to month) and changes in the grains compared to the average used in the recipe would be the bulk of it, as well as how well I measured out my salts. I just give it 5 minutes to stabilise after mashing in then adjust it down to the right level using phosphoric acid.

    Personally I'm surprised how close the prediction is considering the variables.
     
  4. Yooper

    Yooper Administrator
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    When you back to the recipe, make sure you click "update recipe" and it should then match the water calc.
     
  5. Brewer #177733

    Brewer #177733 New Member

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    Thank you. I was not linking the recipe. It is fixed. As a side note does anyone have a preference on acid addition to the mash? I was planing to use citric acid. Does anyone else have a preference?
     
  6. Yooper

    Yooper Administrator
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    I use phosphoric acid usually, because it's flavor neutral but I have used lactic acid as well as long it's a small amount.
     
  7. Brewer #177733

    Brewer #177733 New Member

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    Thanks for the info
     
  8. Nosybear

    Nosybear Well-Known Member

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    I use whatever I grab. I even have some hydrochloric around in case I want acidity but no metal ions....
     
  9. Meatwad

    Meatwad Member

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    Phosphoric acid does have a flavor and lactic acid can be added at about 1.25 ml / gal and be under most taste thresholds.
     
  10. Head First

    Head First Well-Known Member

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    Just curious, what is the flavor of phosphoric acid? Lactic can get tart or sort of sour, sometimes on purpose. Never heard of off flavors from phosphoric.
     
  11. Mase

    Mase Well-Known Member

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    Apparently, it too has a “...tangy or sour taste.”

    Source: Wikipedia

    https://en.m.wikipedia.org/wiki/Phosphoric_acid#Uses


    AACB3737-6857-4E79-98BF-EA8CB3B832F7.png
     
  12. Nosybear

    Nosybear Well-Known Member

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    It's what they use to offset the sweetness of Coca Cola. It's taste is nearly pure sour.
     
  13. Brewer #177733

    Brewer #177733 New Member

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    Do most brewers use Lactic acid over citric and phosphoric?
     
  14. Nosybear

    Nosybear Well-Known Member

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    I use whatever I grab, but generally lactic. It's naturally occurring in beer so I go with it.
     
  15. Head First

    Head First Well-Known Member

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  16. Mark Farrall

    Mark Farrall Well-Known Member

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    Had a slight mishap with some (thankfully) dilute phosphoric. Had a slightly metallic tang to me, but then we all use different words for the same flavour.
     
  17. Brewer #177733

    Brewer #177733 New Member

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    I think I will try Lactic. Thanks!
     
  18. Craigerrr

    Craigerrr Well-Known Member

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    I have been using lactic, haven't had any issues to date.
     

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