Sorry for another water chemistry thread, but i couldn't find the answer to the questions i have:
1) How does the addition of table salt affect the pH of mash water? I was kicking around in John Palmer's water excel spreadsheet last night and there isn't a spot for the addition of NaCl. I want to bring a profile up in Na+ and Cl- and need to add about 4g but don't want it to throw it off pH-wise.
2) Given all the other ions are either where i want them or i don't care where they're at, how does a high Alkalinity as carbonate and adding only lactic acid to lower the mash pH affect the beer? Specifically, for example, if i partially DWHAHB and only add 2mL lactic acid, I'll still have an Alkalinity as carbonate around 350ppm, but should be hitting a desired pH. What would this do?
1) How does the addition of table salt affect the pH of mash water? I was kicking around in John Palmer's water excel spreadsheet last night and there isn't a spot for the addition of NaCl. I want to bring a profile up in Na+ and Cl- and need to add about 4g but don't want it to throw it off pH-wise.
2) Given all the other ions are either where i want them or i don't care where they're at, how does a high Alkalinity as carbonate and adding only lactic acid to lower the mash pH affect the beer? Specifically, for example, if i partially DWHAHB and only add 2mL lactic acid, I'll still have an Alkalinity as carbonate around 350ppm, but should be hitting a desired pH. What would this do?