A
Andrewpitch
Hi All,
I have two questions:
Firstly, it is well known that gypsum for example should be added to the mash for pH adjustment and that calcium is important for other reasons in brewing. So a teaspoonful into the mash tun takes care of all of this. However, we are very familiar with the different brewing waters around the world such as Burton-on-Trent. The success of Burton ales is attributed partly to the chemical composition of the local water supply. Now, as this water is used for the entire brew and not only the mash, in order to brew a Burton ale shouldn't I be "Burtonising" all of my brewing water and not just the mash?
Secondly, I have been experiencing a harsh, cloying bitterness in my pale ales which after a process of elimination can only put down to the high pH of my sparge water, 8.5. Not many people seem to acidify their sparge water to prevent the extraction of polyphenols but some do. Can anyone offer any opinions on this?
Thanks in advance.
I have two questions:
Firstly, it is well known that gypsum for example should be added to the mash for pH adjustment and that calcium is important for other reasons in brewing. So a teaspoonful into the mash tun takes care of all of this. However, we are very familiar with the different brewing waters around the world such as Burton-on-Trent. The success of Burton ales is attributed partly to the chemical composition of the local water supply. Now, as this water is used for the entire brew and not only the mash, in order to brew a Burton ale shouldn't I be "Burtonising" all of my brewing water and not just the mash?
Secondly, I have been experiencing a harsh, cloying bitterness in my pale ales which after a process of elimination can only put down to the high pH of my sparge water, 8.5. Not many people seem to acidify their sparge water to prevent the extraction of polyphenols but some do. Can anyone offer any opinions on this?
Thanks in advance.