I find shaking a chicken’s foot at my mash tun helps keep my pH in a range between 5.1 and 6.2.
well then, the amish store near my mom’s probably will have it too.
I found my bag at a farm supply store that had a canning section. It was the dead of winter.
Walmart may have a canning section that is seasonal in the Midwest.
You could also search for “Mrs. Wages” and buy online.
Read through Martins thoughtful post. One should be aware that some of the successful Michgan breweries known for their Porters and Stouts have highly alkaline water. Disclaimer - I don’t know what they do for water adjustment. I did want to point out that the tap water in Kalamazoo has >400 ppm of bicarbonate if I remember the discussion with another homebrewer.
My tap water is from wells in town, and has a 364 ppm bicarbonate level. See the “post your water report thread” in the Ingredients section for my report if interested.
Totally agree with you, Martin, about not all alkalinity being bad. Just saying that since most water already has some, more may not always be necessary, even for dark beers. YMMV.
The reason I recommend against the strips is that I don’t find them to be accurate. I wouldn’t want to raise mash pH by 0.2 or more in error.
Bru’n, if followed correctly with accurate water inputs, always gets me within +/-0.1 of my target mash pH. The issue I think is operator error. If you’re trusting a water report that might be outdated, or if you mis-measure a water volume or mineral addition, it’s pretty easy to mess up your mash. There have been a few times where I missed something and my results were worse than +/-0.1 and required further futzing to get in the proper range.
I think precision pH strips much better than nothing, and are accurate enough for a “go/no go” evaluation of the general mash range, but not nearly accurate to target a specific mash pH.
I started experimenting with that technique a few months ago after reading about it in Brewing Better Beer, and I think it has significantly improved my darker beers. It also has the beneficial side effect of keeping my sparge pH in line.
since reading everything that i could from aj/kai/martin about 18 months ago and switching from palmers spreadsheet to bru’n water(and from chalk to lime) my mash ph has been much more predictable(±0.1) and both my light and dark beers have improved significantly(no lime in the lighter beers obviously). no side by sides done but the difference was obvious enough to me so as not to need one to convince me. go ahead and switch and never look back- you wont be sorry.
So, basically what Martin is saying is that shooting for a higher mash pH of 5.5 or so, makes roasted grains taste smoother?
Yep. I think it’s like how apple cider can taste limp and boring if it’s not acidic enough.
Sweet, I’m picking this up, little by little. Chemistry was never my strong suit.