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Old 12-02-2010, 06:49 PM   #11
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Another thing about TH's spreadsheet (Thanks, TH), it has a box that allows you to figure out the sparge addition. I add the recommended salts from the spreadsheet and don't worry (much) about the ph when sparging.


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Old 12-02-2010, 06:53 PM   #12
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Thanks AJ. I have some lactic acid and in a week or so will be in the second group (I ordered the Hanna pHep 5).

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Old 12-03-2010, 02:26 PM   #13
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I used to use acid in my tap water for sparge water to get the pH down to 6. I have since gone to 90% distilled and 10% tap with no acid for sparging and the final runnings pH is always well under 5.8 as long as my mash pH was good. At first I used an eye-dropper (from Walgreens) to add the acid and then went with a burette for more accuracy.
FYI, 17 drops from a Walgreens eye dropper is about 1 mL, measured with the burette.


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