I'm a bit puzzled about the sparge water PH.
Am I understanding things right, that you guys adjust with fx. 2ml lactic in the sparge to drop it from fx. 7.8 to a 5.something ? (Which is my tap water ph).
Doesnt the large amount of lactic cause even more off flavors vs. astringency/tannin extraction from high ph, if Ive already added lets say 1 ml. to the mash?
In my last 2 wits I tried with 3ml. and 4 ml all in all, and could certainly taste the sour lactic twang.
Am I understanding things right, that you guys adjust with fx. 2ml lactic in the sparge to drop it from fx. 7.8 to a 5.something ? (Which is my tap water ph).
Doesnt the large amount of lactic cause even more off flavors vs. astringency/tannin extraction from high ph, if Ive already added lets say 1 ml. to the mash?
In my last 2 wits I tried with 3ml. and 4 ml all in all, and could certainly taste the sour lactic twang.