TOPIC:

Dem bone, dem bones need... yes, and your brew does too.

Continuing with a technical theme, Thom outlines the importance of calcium to the brewing process[/url:hlg29xkg] and how to calculate appropriate additions.

Strange, apparently I'm "not authorised to view this resource". <!-- s:cry: --><img src="{SMILIES_PATH}/icon_cry.gif" alt="" title="Crying or Very sad" /><!-- s:cry: -->

Is there some kind of initiation ritual? <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: -->

me neither...maybe only available to the inner sanctum <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Oops! I had some connection issues this morning, so the publish command clearly wasn't sent properly. Should be good now. Sorry! <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Thanks a million for posting this Thom. It's really useful.

A quick question or two: how does 5.2 stabiliser effect the calcium levels in the mash? Is there a rule of thumb for working out calcium levels after the stabiliser is added? What the hell is in 5.2 stabiliser anyway?!! <!-- s:? --><img src="{SMILIES_PATH}/icon_confused.gif" alt="" title="Confused" /><!-- s:? -->

5.2 is a buffer, as far as I am aware, which means that it will lock in the pH at 5.2 regardless of where the mash pH naturally sits for any particular grist/water combination. This means it'll bring up the pH if it's too low and lower if it it's too high. This negates the need for correct calcium in the mash to achieve the correct pH, but calcium additions should still be made for the other steps, as well as providing some thermal protection for amylases during the mash.

I am not certain how the buffering action of 5.2 alters calcium levels in the mash because I don't know the exact mechanism of action, but considering that most water is deficient in calcium it is always a good idea to add some mineral salts to boost the calcium concentration.