Brulosopher
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Water chemistry in brewing is key and one important component to that is mash pH. While pH can be controlled to some degree with minerals, brewers tend to rely on acid to make significant reductions, the two most popular of which are phosphoric and lactic. In this xBmt, we investigate whether the type of acid used makes a noticeable difference. Results are in!
http://brulosophy.com/2016/05/09/wa...d-for-mash-ph-adjustment-exbeeriment-results/
http://brulosophy.com/2016/05/09/wa...d-for-mash-ph-adjustment-exbeeriment-results/