El Pistolero

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I thought I remembered someone here saying that you could use a little DME to buffer the PH in your mash and sparge water...in a pinch you know...like if you needed it right now and couldn't get to the LHBS. Does anyone remember anything about that, and know how much DME to use? TIA

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Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

Sasquatch

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I can't see how DME could act as a "buffer", per se. Chemically, a buffer is a solution made up of a relatively weak acid/base and it's salt, and it just tends to hang around whatever pH it sits at, absorbing relatively astonishing amounts of acidity or alkalinity.

I would be surprised if DME would act that way.

However, as always, I could be totally wrong, and will be glad to hear if others feel differently.

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Primary: Lager

Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...

Bottled:
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Super Saazy Saaz Pilsner Saaz (It's a little green, yet)

david_42

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Negits here as well. Haven't run across the concept anywhere. I just use pH 5.2.

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usmcruz

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Simple answer, it wont work!!