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Adjusting Mash Chemistry

T

Toy4Rick

Grandmaster Brewer
Joined
Dec 28, 2011
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Hey everyone,

If I add my adjustments to  my strike water and my mash pH is what I am looking for, what should be done with the sparge water?  I can't seem to get my head around this one, not sure why

Rick
 
I try to keep my sparge water at about 170F and pH about 5.7 by adding lactic acid 88% at no more then .5ml / gal.  This helps reduce the extraction of tannins.  Any other salts I need to add I add to the boil.

Scott
 
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