joenearboston
Active Member
I brew all-grain with RO water and salt so I get the following for a pale ale:
Ca 110, Cl 50, SO4 200
When brewing a pale ale (e.g. 2-row + 10% caramel 60), I find it impossible to get my pH in the 5.2-5.4 range without adding lactic acid. It takes me anywhere from 4 to 6 ml of lactic acid to get down to sub 5.4.
Wondering how anyone can brew a pale beer using soft water and get their pH at a reasonable level without using acid additions. Seems impossible.
How come they don't make acid additions more explicit in recipes. For example, the northern brewer all-grain recipes should say "check pH, add lactic acid as necessary". It seems obvious now, but I could have avoided a few batches of tannic beer.
Ca 110, Cl 50, SO4 200
When brewing a pale ale (e.g. 2-row + 10% caramel 60), I find it impossible to get my pH in the 5.2-5.4 range without adding lactic acid. It takes me anywhere from 4 to 6 ml of lactic acid to get down to sub 5.4.
Wondering how anyone can brew a pale beer using soft water and get their pH at a reasonable level without using acid additions. Seems impossible.
How come they don't make acid additions more explicit in recipes. For example, the northern brewer all-grain recipes should say "check pH, add lactic acid as necessary". It seems obvious now, but I could have avoided a few batches of tannic beer.