pH levels in your Mash?
Posted: Saturday May 05, 2012 1:14 pm
Hi couldn't find a thread on this topic anywhere, so not sure if there is one but just had a couple of questions to run by those with the knowledge.
Just quickly my pH count is always a little high when collecting my wort. My starting water is around 7.0 filtered so I add my salt additions to bring it into scope re Palmers ppm recommendations and put my figures into this spreadsheet http://www.ezwatercalculator.com/. So with my additions my final pH is usually off so I have decided to start using some acidulated malt and or Lactic acid 88% with my mash as an addition to bring it down to the required range.
So anyways my questions are.
1. Is one better than the other to use?, as acidulated malt is just sprayed with lactic acid anyway does one prove better to use in the mash than the other on experience?
2. Is there any yield from acidulated malts?
3.I know this is somewhat a vague question and not a cut a dry answer, but in experience with a 23L batch would 2ml's of lactic acid have any adverse affect on bitterness?
4.On use of either acid addition can I incorporate a 5.2 pH stabiliser addition to my mash to help hold the pH on target?( My understanding is the 5.2 stabiliser is only a buffer and will not lower the pH by itself but rather hold it from shifting, is this correct?)
Thanks in advance
Just quickly my pH count is always a little high when collecting my wort. My starting water is around 7.0 filtered so I add my salt additions to bring it into scope re Palmers ppm recommendations and put my figures into this spreadsheet http://www.ezwatercalculator.com/. So with my additions my final pH is usually off so I have decided to start using some acidulated malt and or Lactic acid 88% with my mash as an addition to bring it down to the required range.
So anyways my questions are.
1. Is one better than the other to use?, as acidulated malt is just sprayed with lactic acid anyway does one prove better to use in the mash than the other on experience?
2. Is there any yield from acidulated malts?
3.I know this is somewhat a vague question and not a cut a dry answer, but in experience with a 23L batch would 2ml's of lactic acid have any adverse affect on bitterness?
4.On use of either acid addition can I incorporate a 5.2 pH stabiliser addition to my mash to help hold the pH on target?( My understanding is the 5.2 stabiliser is only a buffer and will not lower the pH by itself but rather hold it from shifting, is this correct?)
Thanks in advance