MistFM
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- Jun 10, 2012
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So I am brewing a Kolsch soon, and this will be the first time I've used Brewer's Friend, as well as the first time I've tried to measure pH and add brewing salts. Should I be trying to hit a pH of 5.4 or 5.2? I know it's all "close enough", but most threads I've seen on the homebrew forums try to aim for 5.2 for a Kolsch. Does it really matter?
I'm also adding 6.2 g of Calcium Chloride and 5.6 ml of lactic acid 88% to my mash for pH and to see if adding a bit of calcium will improve my yeast activity since my brewing water is super soft. Should I add this into the mash or should I add it to my entire batch of brewing water? Is this too much?
Thanks for the help!
I'm also adding 6.2 g of Calcium Chloride and 5.6 ml of lactic acid 88% to my mash for pH and to see if adding a bit of calcium will improve my yeast activity since my brewing water is super soft. Should I add this into the mash or should I add it to my entire batch of brewing water? Is this too much?
Thanks for the help!
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