I've been brewing lots of light-coloured beers lately, so my initial mash ph is always too high. I've been using acidulated malt in the past few brews to bring it down along with some calcium chloride and gypsum to simultaneously adjust my water profile and decrease mash ph a bit as well.
What else could I use to effectively reduce ph to the desired range? I'd love to mash at 5.2 but don't want to add a ton of acid malt. I guess I could buy a small bottle of lactic acid?
What does everyone else use?
Reignman wrote:It is my water profile that I use. I use Kal's recipes from his website called " The Electric Brewery ". His Electric Pale Ale is what I brew most often. By the time I add all of my water salts, my PH is around 5.35 ( estimated ). I use 100% RO water and build it up from there. Do you use any software to figure this stuff out? With my Pilsners I have to use around 4 ml of lactic acid in my mash to bring it down to around 5.3 from 5.6. Kal has a water adjustments column which he explains just what he does. Very informative.
This is how i have gained a basic knowledge of brewing water chemiatry as well.
Tap 1: cream soda
Tap 2: Kolsch
Tap 3: Lil' Runt Mild
The homebrew store only sold 1 gallon bottles of lactic acid and they had none in stock. 1 gallon is a ridiculous, industrial amount and would most likely last me my entire life, although I'm not sure how long it keeps.
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