Water
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It Depends
by Dr Strangebrew » Fri May 28, 2004 7:19 am
From a yeast standpoint, the yeast need some minerals at trace amounts. These minerals would not be present in distilled water.
From a mash standpoint, conventional wisdom states that the mash pH must be 5.2. You may need to alter the pH of the mash with additives to achieve this ideal. Fivestar chemical makes a mash stabilizer. They say that no matter what the water makeup or grains used, the stabilizer will achieve a mash pH of 5.2.
I have only used this stuff once. I didn't check the pH of the mash, but my mash efficiency went up. Hope this helps.
Nate
From a mash standpoint, conventional wisdom states that the mash pH must be 5.2. You may need to alter the pH of the mash with additives to achieve this ideal. Fivestar chemical makes a mash stabilizer. They say that no matter what the water makeup or grains used, the stabilizer will achieve a mash pH of 5.2.
I have only used this stuff once. I didn't check the pH of the mash, but my mash efficiency went up. Hope this helps.
Nate
- Dr Strangebrew
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