Hi all,
Recently, I?ve been having problems with the clarity of my finished mash prior to transfer to the kettle.
I?m using the same methods, same grain supplier and yeast, but the beer is taking a lot longer to clear and even using gelatine hasn?t helped tremendously.
I?m using Beersmith to correct my ph and aim for 5.3 in an English bitter. This involves about 9 ml of AMS to achieve the correct alkalinity.
I?m beginning to wonder if it?s the pale malt supply that?s causing the problem.
I was wondering if an acid rest/glutamate rest would be worth trying to see if it helps. If I did an acid rest to supply the acid has anyone any idea how to allow for this in my calculations? How would I calculate the added acid? I obviously don?t want to drive the ph to low.
Thanks to you knowledgable people.........
Recently, I?ve been having problems with the clarity of my finished mash prior to transfer to the kettle.
I?m using the same methods, same grain supplier and yeast, but the beer is taking a lot longer to clear and even using gelatine hasn?t helped tremendously.
I?m using Beersmith to correct my ph and aim for 5.3 in an English bitter. This involves about 9 ml of AMS to achieve the correct alkalinity.
I?m beginning to wonder if it?s the pale malt supply that?s causing the problem.
I was wondering if an acid rest/glutamate rest would be worth trying to see if it helps. If I did an acid rest to supply the acid has anyone any idea how to allow for this in my calculations? How would I calculate the added acid? I obviously don?t want to drive the ph to low.
Thanks to you knowledgable people.........