left field brewer
Well-Known Member
I've seen a couple of conflicting opinions about whether pH should be adjusted before dough-in. The pH of local city water is about or above 9 and has a fair amount of alkalinity to it. A couple of people at respectable supply stores(one is a brewery too) , said that reducing pH prior to dough-in to under 7 will help reduce the hop harshness especially in young beers. Has anyone else heard this? The two people seemed pretty damn sure it improved their homebrew.Anybody experienced brewing with pretty high pH? I know that much of that will mellow in time but seriously, if I can have smoother beers faster just by a little addition, of course I'd do it.