Residual Alkalinity and pH for All Grain Beer Brewing.Related Beer Brewing Articles from BeerSmith: Please subscribe for regular weekly delivery, and don’t hesitate to leave a comment or send this article to a friend. ![]() I hope you enjoyed this week’s article from the BeerSmith Home Brewing Blog. ![]() Magnesium is important for fermentation, so I make sure I have at least a small amount available for yeast, though as mentioned above you also want to consider calcium levels and add more magnesium if you are working with a high calcium profile. Sodium, which provides structure, is something I adjust mainly for darker beers. Similarly I pair together sulfate and chloride and look at the sulfate/chlrodie ratio to determine the malt-hop perception in the finished beer. Calcium and bicarbonate primarily affect mash pH and they work in opposite directions, so I focus on these when looking at where my mash pH should fall and how I might need to adjust it. When looking at the big six ions, I prefer to pair the first four. Magnesium also plays a small role in mash pH, but is largely overshadowed by bicarbonate and sulfate. So it may be important to keep the total magnesium levels (water plus magnesium from the mash) above the calcium to enhance yeast health. However, recent research indicates that calcium may actually block the yeast’s access to magnesium if it is very high.
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