Mashing likes a pH of around 5.2-5.4 for the amylase enzymes to convert efficiently as do the yeast. If you have a highly alkaline water supply you may want to use something like pH 5.2 additive or add something like citric acid or cream of tartar to your strike water until you get in that 5.2-5.4 range before mashing in. pH test strips are pretty cheap or you could get a pH tester to figure out how much of the additives will get you where you want to be.
Cream of tartar is flavor neutral and has been used in baking since the 1800s to aid in making the alkaline pH of egg whites lower for the production of stable meringues as well as in the production of inverted sugar used by many English and Belgian styles.
Making a mash lower in pH through the use of different malts is another way of doing things, of course, and I agree that citric acid in sufficient quantities would alter the flavor profile of a brew, but after having used cream of tartar successfully for years without any ill effects in recipes with flavors far more delicate than beer, I'm skeptical of the sudden outcry against it.
It's basically Potassium and Tartaric acid, and used as a primary reference for pH buffer solutions (pH 3.5 saturated). Seems harmless enough in the quantities we would use.
Enter your email address to join: