gypsum in the boil

[micromaniac]

taking gw,s advice from his book i added more gypsum each brew till i got the ph to 5.5. i,m putting in three heaped teaspoons in the pre boil to get the the mash ph to 5.5 does this seem a high amount of gypsum ?or should i put less in the preboil and a spoon directly in the mash?
at the mo i dont put any in the mash.

[kitwom]

I tend to use a couple of spoons before the mash but this w/e ended up putting 2 more into the mash to get the right reading. This is more than normal so I looked it up. Apparently crystal Malt can lower the PH. I didnt have any crystal in this brew so thats why I needed a bit more than normal. SO I guess the answer is it depends what you're brewing, if you know then put it in before hand but be prepared to alter.

[Aleman]

taking gw,s advice from his book i added more gypsum each brew till i got the ph to 5.5. i,m putting in three heaped teaspoons in the pre boil to get the the mash ph to 5.5 does this seem a high amount of gypsum ?or should i put less in the preboil and a spoon directly in the mash?.

What is your alkalinity? . . . It's could be a little high to be adjusted using a preboil treatment. and you may need to reduce some of it using an acid treatment

[Bignige]

Please be aware that liquor pH and Mash pH are not reflections on each other and both are separate.

This is a point that seems to confuse to many in the brewing fraternity.

pH is a measure of the ratio of ions in water that show the degree of breakdown of carbonic acid however pH doesn't show the concentration of the ions involved. Certain ions such as calcium can seriously affect the pH in brewing processes i.e. mashing but are not reflected in the pH of the water.

It's always worth getting a proper water analysis and calculating from there.

Cheers

Nige

www.learn2brew.co.uk

[micromaniac]

Please be aware that liquor pH and Mash pH are not reflections on each other and both are separate.

This is a point that seems to confuse to many in the brewing fraternity.

pH is a measure of the ratio of ions in water that show the degree of breakdown of carbonic acid however pH doesn't show the concentration of the ions involved. Certain ions such as calcium can seriously affect the pH in brewing processes i.e. mashing but are not reflected in the pH of the water.

It's always worth getting a proper water analysis and calculating from there.

Cheers

Nige

http://www.learn2brew.co.uk

thanks for that was aware of the differance ,only ever do the mash ph