BackAlley
Well-Known Member
- Joined
- Mar 20, 2013
- Messages
- 289
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Hi,
Am planning an upcoming pilsner. I have pretty low alkalinity water (37ppm) and it looks like I may have to add some acid when I brew.
If I use a thinner mash, according to the spreadsheet, I still may have to acidify but probably have to use less acid. I'm assuming this is because I'm adding more bicarbonate ions with the larger volume of mash water.
My question is, why don't I read about using mash thickness as one of the knobs to adjust pH?
Am planning an upcoming pilsner. I have pretty low alkalinity water (37ppm) and it looks like I may have to add some acid when I brew.
If I use a thinner mash, according to the spreadsheet, I still may have to acidify but probably have to use less acid. I'm assuming this is because I'm adding more bicarbonate ions with the larger volume of mash water.
My question is, why don't I read about using mash thickness as one of the knobs to adjust pH?