Ha -- Yeah, I'm not really either. I just recall reading something about acid malt a while back... What is it they say about "a little knowledge" ?
Glad to hear that your beer came out alright with a normal ph -- I know folks debate about the merits of buffer 5.2, but I still use it in my brews. After reading this thread last week, I was inspired to finally buy the ingredients for an all-brett belgian rye recipe I've been kicking around for a while. Let me know what you think!
8# Belgian Pils
2.5# Rye Malt
1.5oz Crystal (60)
1.0oz Crystal (15)
0.5oz Crystal (5)
: German Black Ale; Mosaic IPA;Secondary
: Oud Bruin (ECY23);In the Barrel
: Mild (partigyle);Bottled/Kegged
: Old Rasputin Clone; Biere de Noel;Up Next
: Oud Bruin blending beer;