F
fela
G'day,
I've been mash brewing for several years but almost always with little idea of mash and water pH, although I use a bit of citric and a bit of burton. I'm looking now to try a belgian wit and want to get a mash pH below 5. I noticed an old discussion where a couple of brewers used lactic and the mysterious 5.2. I'm having trouble finding lactic, (I live in western australia), and have no idea what 5.2 is and have never seen it around. I'm planning to use some acid malt and will probably go with phosphoric if I need more acid. On the same sort of topic I have read in Fix that an alternative test for the point at which to end sparging is a pH rise of 0.1 from the first runnings, would suggest the pH of sparge water is also pretty important
Happy brewing
Fela
I've been mash brewing for several years but almost always with little idea of mash and water pH, although I use a bit of citric and a bit of burton. I'm looking now to try a belgian wit and want to get a mash pH below 5. I noticed an old discussion where a couple of brewers used lactic and the mysterious 5.2. I'm having trouble finding lactic, (I live in western australia), and have no idea what 5.2 is and have never seen it around. I'm planning to use some acid malt and will probably go with phosphoric if I need more acid. On the same sort of topic I have read in Fix that an alternative test for the point at which to end sparging is a pH rise of 0.1 from the first runnings, would suggest the pH of sparge water is also pretty important
Happy brewing
Fela