Timeline for How can I raise my mash pH with something other than chalk or baking soda?
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
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| Mar 8, 2020 at 15:50 | vote | accept | Hop the Mad Alchemist | ||
| Jun 9, 2019 at 4:51 | comment | added | Chloe | Dilute it with distilled water. Sodium hydroxide (lye) is not dangerous. I use it for drain opener. It's no more caustic than battery acid. I've spilled both on myself and as long as you don't let it sit their and just wash it off it's not a problem. It's not like the movies. (It sure does strip the oils off your hands though.) | |
| Mar 21, 2016 at 21:53 | answer | added | Don | timeline score: 0 | |
| Jan 30, 2016 at 2:25 | answer | added | Don | timeline score: 0 | |
| Mar 3, 2012 at 16:19 | answer | added | Denny Conn | timeline score: 4 | |
| Mar 3, 2012 at 11:49 | history | tweeted | twitter.com/#!/StackHomebrew/status/175910643814236160 | ||
| Mar 2, 2012 at 16:33 | answer | added | mdma | timeline score: 3 | |
| Mar 2, 2012 at 16:27 | history | edited | Hop the Mad Alchemist | CC BY-SA 3.0 |
Added comments on calcium hydroxide
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| Mar 2, 2012 at 16:26 | comment | added | Hop the Mad Alchemist | I do use both chalk and baking soda to begin with, but it changes the flavor profile enough that I try not to put too much in (and I can get to "too much" in even brown beers). I've heard Calcium Hydroxide is actually probably better than Sodium Hydroxide. Hrm... | |
| Mar 2, 2012 at 14:55 | history | edited | mdma |
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| Mar 2, 2012 at 14:38 | comment | added | mdma | Your water is pretty soft! That puts you in a similar position to brewers that build up their water profile from distilled/RO water. Adding chalk/baking soda is the usual way to go. Any reason why you can't do that? Sure, chalk is a pain to dissolve and baking soda contains sodium, but you're only adding it to approximate established profiles that are known to work - you'll probably end up much less than than 100ppm sodium, which adds body, and is far below the 200ppm that's considered to affect taste. | |
| Mar 2, 2012 at 14:08 | history | asked | Hop the Mad Alchemist | CC BY-SA 3.0 |