Amff
Well-Known Member
I brewed my first AG batch a few weeks ago and I'm trying to dial in my ph. I treated all my water together, mash and sparge. Should I seperate these treatments? If so what is the most common best practice for treating water? Is it after dough in or prior to? Are the ph sticks good enough to get me in the ballpark or should I turn to something else? Finally is 5.2 stabilizer worth a try? I did use ezwater for my first batch and they recommended 3 ml of lactic acid given my grain profile.