If your water is good enough to drink, it's good enough to brew with. This trope is

likely familiar to anybody who started brewing about a decade or so ago. Though due to a

better understanding of the impact water quality actually has on beer,

it seems to be trending downward, which is probably a good thing overall.

While a good amount of focus when it comes to the subject of water chemistry

tends to be on the mineral makeup of brewing water,

many brewers also view mash pH as being an important factor

and rely on a handful of

methods for adjusting it. This is the Brewlossophy podcast. I'm your host, Marshall Shot, and joining me

on this episode to discuss the use of slaked lime as a means of increasing mash pH, particularly

in an oatmeal stout, is will level. Slaked lime.

What a great name for something.

Doesn't just sound disgusting.

But it is used in some really cool things.

Like so it's an antifungal.

It's used in sewage processes.

So apparently it's a pretty versatile thing.

And apparently you can use it in beer as well.

So let's set it up with all the grossness that you can do with something called slaked lime. Yeah. And we're going to talk about other things that it's called as well. But it's not just using sewage treatment. We all know that. It's used in brewing. Now,

sitting in my brew freezer right now is a nearly full bag of what I bought as pickling lime, which is the same thing as slaked lime. I bought it all the way back

in 2017 over eight years ago, specifically for the purpose of adjusting my mash pH up when it

was expected to drop below the recommended, quote, ideal range. In fact, it was my experiment on the

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