TheMarkWhite
Well-Known Member
What does every use to calculate the amount of Mash water needed? Does anyone have any apps they use on their phone? Is there an excel sheet that anyones created to assist in this?
I batch sparge, so pH isn't as important to me.
This is not good advice. The type of sparge has nothing to do with mash pH.
Mash pH always matters.
I was under the impression that it was pretty much universally accepted that pH is not as important when batch sparging versus continuous sparging. Do you have a source?
http://byo.com/mead/item/1392-sparging-a-comparison-of-batch-vs-continuous
http://www.dennybrew.com/
I see what you're saying. The mash pH can still be affected, but the lauter pH wouldn't be. I get it now. Thanks for clearing it up.
Does the water volume in the mash affect the mash pH though? I thought that would come more from the acidity of the water itself than the volume. My point about batch sparging was related to extracting tannins during the lautering process.
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