Is there a way, through a spreadsheet or otherwise, to estimate the sparge pH to keep it from going above 6 (which, I've read, is associated with tannin extraction). Can I simply take the water, measure its pH in the kettle before adding it to the MLT, and then add enough acid until it's below 6? Then, once it's below 6, heat it and add it to the MLT? Is there any way to estimate the amount of acid I need to add to get it below 6 if I don't have a pH meter?
Lastly, what is the lower bound for the sparge water pH, assuming 6 pH is at the top of the range? I.e. what sparge pH is too low?
Thanks!
Lastly, what is the lower bound for the sparge water pH, assuming 6 pH is at the top of the range? I.e. what sparge pH is too low?
Thanks!