A Trick This Pro Brewer Uses To Adjust His Sparge H2O pH!
Adam Mills, Head Brewer at Cartridge Brewing gives an in-depth behind the scenes look into how he adjusts the ph of his sparge water during brewdays. This video is full of techniques, concepts, and tips for homebrewers, and those looking to enter the industry.
Instagram: @adam_makes_beer ~ @jungbrudekk
---
Hello, I am Adam! I am Head Brewer at Cartridge Brewing outside of Cincinatti, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. I have an amazing team behind me, my Assistant Brewer, Maggie, and Josh, our cellarperson and packging lead. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.
Пікірлер: 23
TOTT, Tricks of the Trade. Thank you for sharing your knowledge with us. It will make my brews better. I thank you. THANK YOU ! ! ! ! ! !
@adammakesbeer
2 жыл бұрын
Thanks so much!
Get a Dosatron!!! A fully adjustable inline dosing system! You can adjust it to whatever you need, 3000:1 seems about right for me. Just drop the pickup in the lactic or phos.
@adammakesbeer
2 жыл бұрын
That sounds awesome! I will check it out!
i wonder if there is a food grade yard sprayer type thing so instead of having to squeeze the squeaky bottle a million times you can just pump up a larger volume and spray it in.. hell it could probably even hook up to compressed air
@adammakesbeer
2 жыл бұрын
For sure!
Adding it to the HLT would only help so much because to get to 170 you need cold water, usually it’s filtered city water or ro water which is 7ph typically so going straight into the lauder ton is ideal.
Great, I put the acid in water before sparge, when mash begins. Do you check PH at boil? I try to keep it 5.2!
@adammakesbeer
2 жыл бұрын
Yup! 5.1-5.2
@indiekiduk
Жыл бұрын
you have to put acid in sparge water after mash ends.
What water profile do you shoot for with your salt additions?
@adammakesbeer
2 жыл бұрын
In a nutshell, I use enough acid to keep my mash ph around 5.3, and I use enough calcium chloride and gypsum to give me about 100ppm Ca in the finished beer. Then I manipulate the sulfate/chloride ratio based on what I want to accomplish in a beer. Softer IPA’s and malt forward beers focus on chloride, crisper beers have a bit more sulfate. But honestly I use way more chloride than gypsum.
Is it bad to just put all of your water adjustments in when you mash in? Does holding some/all until the sparge make a difference?
@indiekiduk
11 ай бұрын
water supply used for sparging needs to be adjusted below 5.7ph to stop a bad astringency taste common in most commercial craft beers
What about the harsh in the bed grain? Do you spray constantly? To keep the pH low as possible? To prevent the harsh of the grain with high pH water from HLT? What about the pH in your HLT?
@ChaosAI24
2 жыл бұрын
The harshness comes if PH is over 5.8
@adammakesbeer
2 жыл бұрын
Yes what the other commenter said. I try and keep the phone of my sparge water at 5.5. I use acid in the mash to keep my mash rest at 5.3.
@adammakesbeer
2 жыл бұрын
The oh of my water in the hlt is about 7.7.
@litoquayle283
2 жыл бұрын
@@adammakesbeer so you keep constantly spray the acid solution when you do sparge?
How do you handle municipal chlorine?
@adammakesbeer
Жыл бұрын
Charcoal filtration.
Why not just adjust the pH in the kettle after the sparge/pre-boil? There isn’t much enzymatic activity going on during the sparge so the pH shouldn’t make much difference during that stage.
@adammakesbeer
Ай бұрын
answering on tonights q and a