I have been reading up on the topic and looking around for some good instructions in practice for those of us who brew BIAB Ales/Lagers.
SO i get that because the water to grain ratio for BIAB is higher then conventional sparge techniques our pH will likely be on the high side (Alkaline).
So I turn on my electric kettle bring the water temps up, add the grains, set the re-circulation pump and set my temps to sat 154F. I would normally let this run for 60 minutes.
Do I take a sample 15 mins in and adjust my pH based on that reading or should I wait till the end of the 60 minutes and before I start the boil phase to take a reading and adjust the water level?
Do I just need to make sure I have some Lactic Acid 88% on hand to lower it? Just add little at time and keep testing with the test strips? Once I am around 5.2 level, I can then proceed to the boil phase?
Thx
SO i get that because the water to grain ratio for BIAB is higher then conventional sparge techniques our pH will likely be on the high side (Alkaline).
So I turn on my electric kettle bring the water temps up, add the grains, set the re-circulation pump and set my temps to sat 154F. I would normally let this run for 60 minutes.
Do I take a sample 15 mins in and adjust my pH based on that reading or should I wait till the end of the 60 minutes and before I start the boil phase to take a reading and adjust the water level?
Do I just need to make sure I have some Lactic Acid 88% on hand to lower it? Just add little at time and keep testing with the test strips? Once I am around 5.2 level, I can then proceed to the boil phase?
Thx