hello everyone!
so my next brew day i plan on making my beer better by controlling the mash ph.
ive used the EZ water calculator and entered the numbers from the bottled water i will be using, and my grain bill from the recipe i will be following.
it recons my mash ph will be at 5.92, and from reading i want to aim for 5.2?
can i use lactic acid from the HBS in the right amount to bring it down, without using minerals and salts?
ive tried to figure out what salts ect. i need to use but then it starts saying its nowhere near balanced. ( although it is already balanced more toward biterness and not in the recommend range of sulphate)
just a bit confused at it all still. do i need to bring the sulphates up into range? or will that be how its meant to be as ive followed a recipe?
or am i looking into to much now and the correct amount of lactic acid, as told to me by the calculator, will be enough to change the ph and hopefully improve the beer without using salts ect?
hopefully that makes sense to someone ha
thanks
so my next brew day i plan on making my beer better by controlling the mash ph.
ive used the EZ water calculator and entered the numbers from the bottled water i will be using, and my grain bill from the recipe i will be following.
it recons my mash ph will be at 5.92, and from reading i want to aim for 5.2?
can i use lactic acid from the HBS in the right amount to bring it down, without using minerals and salts?
ive tried to figure out what salts ect. i need to use but then it starts saying its nowhere near balanced. ( although it is already balanced more toward biterness and not in the recommend range of sulphate)
just a bit confused at it all still. do i need to bring the sulphates up into range? or will that be how its meant to be as ive followed a recipe?
or am i looking into to much now and the correct amount of lactic acid, as told to me by the calculator, will be enough to change the ph and hopefully improve the beer without using salts ect?
hopefully that makes sense to someone ha
thanks