Salt Additions

Discussion in 'Beginners Brewing Forum' started by Craigerrr, Oct 13, 2018.

  1. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,903
    Trophy Points:
    113
    I have done a few batches now using RO water and making various additions to get close to the chosen water profile. So far I have put the additions in the mash water only, and sparged with straight RO. I brew BIAB, but sparge by pouring X amount of water over the grain bag while it rests on the kettle in a strainer.

    I am thinking of putting my full water volume in the kettle, making my additions, giving it a good stir while starting to heat for striking. Then drawing off the sparge water volume into the kettle I use to heat it so that the mash and sparge water have the same profile.

    Does this make sense?
    Would I select blend waters, and unselect salts added to mash only?
    Or should I stick with adding the salts to the mash only?
    TIA
    Craigerrr

    pic1.JPG Pic2.JPG
     
  2. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,476
    Likes Received:
    2,692
    Trophy Points:
    113
    Location:
    Austin, Texas
    I really don't have my routine nailed down, but I've been adding water amendments to my HLT before strike. I'll be working on acid additions for sparge but ion level additions are up front.
     
  3. philjohnwilliams

    philjohnwilliams Well-Known Member

    Joined:
    Aug 26, 2012
    Messages:
    324
    Likes Received:
    426
    Trophy Points:
    63
    Location:
    Verdun, quebec
    I have been treating my full volume of RO water then separating it for strike and sparge. My thinking is that because the salt additions are as much for flavour as for mash health, then by using water that has a consistent mineral profile I can be sure that I have the concentrations I want in the final beer, even if I need to change the volume of strike or sparge water I use.
     
    Trialben likes this.
  4. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,440
    Likes Received:
    9,507
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    #4 Trialben, Oct 13, 2018
    Last edited: Oct 15, 2018
    There is no shot of mineral concentrations mate! Blend your sparge and mash water In the calculator I'd just drain off my sparge volume from kettle once done with mineral additions if going the RO route.
     
  5. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,903
    Trophy Points:
    113
    Thanks for the feedback guys
     
  6. Marcelo_Arantes

    Joined:
    Sep 15, 2018
    Messages:
    41
    Likes Received:
    31
    Trophy Points:
    18
    #6 Marcelo_Arantes, Oct 20, 2018
    Last edited: Oct 20, 2018
    For sparge water i adjust to have ph in the range 5.2 to 5.4, less than 6, to avoid extract tannins.

    I adjust the water from mash with additions of salt and acid, and for the sparge water i just drop the ph for the same of the mash.
     
  7. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,903
    Trophy Points:
    113
    I brewed last night, I treated the full volume of water in my kettle, mixed it up good, then drained off the sparge water to be heated separately. Mash pH ended up being 5.3. I didn't check pH pre, or post boil.
     
    Yooper likes this.

Share This Page

arrow_white