Thu Dec 19, 2013 8:26 am
As far as the milling goes, I concentrate on what is in the hull. The cracking of the endosperm is the priority. My milling is a little coarse, my wort is sweet, and there are plenty of hulls to clean out of the mash tun. Hulls or shredded hulls you can still stick the mash! Run the lautering process to quickly and your "stuck".
You need to work on mash pH. Since you have gone to RO, you are a water builder. You need to think of your RA and the sulfate/chloride ratio too! Focus on the pH first, but you will need a good meter with cleaning and calibration solutions,
All the mineral additions effect the mash pH and chalk is the usual culprit for the cloudiness.
I avoid chalk unless you need it for taste.
To point out how much pH changes, I will give you my brewing example :
When I first started water treatment, I treated my total volume, 28 gallons of RO water( pH 6.3) with 3 ml of 10% Phosphoric Acid to lower the pH to 5.3
Then added the minerals.
The pH increased to ~7 and had to add acid to the mash.
Now I treat the total water volume by adding the minerals, and adjusting the pH to 5.3 for under 15 SRM beer.
My acid addition is about 22 ml. for my particular target IPA water profile.
Then I am ready to mash. My mash pH #'s have consistently been 5.2 -5.36.
I takes time to get the acid additions correct for the different water profiles I use, but overall treating the total water volume has made my beers better. Constraint is necessary when you add acid, add and measure with pH meter. A little goes a long way!
Mashing and sparging with the acidified water hasn't given me any problems.
I don't think there are any water acidification calculators out there to handle total water acidification.
Eldorado/ Lemon Drop Summer IPA
German Bock
Boh Pils brewed on a 96 degree day.