Date: 1992-05-14 18:07:48 GMT
>On to mashing...is there any advantage to using pre-boiled water in the
>mash? What about the sparge water? How about the water I use to take a
>shower the night before?
You should pre-boil the water you use in your mash, in order to
driver off the chlorine. If you don't, the chlorine will create
a buffer, and the grains will not lower the ph appropriately.
>From my experience, if I did not boil off the chlorine, I could
not get the mash ph below 5.8 or 5.9, no matter how much gypsum I
added, but if I pre-boiled the water, I could reach the recommended
mash ph of 5.3 quite easily.
Now days I preboil the mash water and add a tsp of gypsum and leave
it at that, especially when making dark beers; It's hard to get an
accurate reading when the dark malts in the wort stain the ph paper.
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