Relocated from Suffolk to Yorkshire Dales. Brewing has suffered, typically a lower efficiency meaning I am topping up with sugar to get desired OG at scheduled end of boil. Pale ales clarity is poor, flavour is dull. A black bitter is not so bad but not as good as the Suffolk brew. Water in Suffolk was very hard Dales water medium hard. Key components below.
The poor efficiency indicates perhaps a less than optimum mash PH. I have never worried about Mash PH in the past and have never measured before. However I did do some measurements today and adjusting for temperature it’s at the low end of the range – 5.2. The salts table does indicate I need to increase hardness to match Suffolk so perhaps gypsum is called for, the ca ions will further depress PH. I could try and raise PH by adding baking soda, Yorkshire water don’t specify the HCO3 but to match Suffolk a bit of sodium would also be good. Could use CaCO3 as well as to raise PH but bit concerned that by adding both I might overdo Ca additions.
Be interested to know people’s thoughts.
The poor efficiency indicates perhaps a less than optimum mash PH. I have never worried about Mash PH in the past and have never measured before. However I did do some measurements today and adjusting for temperature it’s at the low end of the range – 5.2. The salts table does indicate I need to increase hardness to match Suffolk so perhaps gypsum is called for, the ca ions will further depress PH. I could try and raise PH by adding baking soda, Yorkshire water don’t specify the HCO3 but to match Suffolk a bit of sodium would also be good. Could use CaCO3 as well as to raise PH but bit concerned that by adding both I might overdo Ca additions.
Be interested to know people’s thoughts.
Units mg/l | Suffolk | Dales. |
CaCO3 | 265 | 144 |
Ca | 92.6 | 51.3 |
Chloride | 71.25 | 9.9 |
HCO3 | 239.39 | |
Mg | 8.46 | 3.9 |
Na | 44 | 7.8 |
SO4 | 75.28 | 56.395 |
PH | 7.74 | 7.4 |