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Old 12-02-2010, 07:49 PM   #11
Jan 2010
Joliet, IL
Posts: 1,066
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Another thing about TH's spreadsheet (Thanks, TH), it has a box that allows you to figure out the sparge addition. I add the recommended salts from the spreadsheet and don't worry (much) about the ph when sparging.
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Old 12-02-2010, 07:53 PM   #12
SpanishCastleAle's Avatar
Jan 2009
Central Florida
Posts: 4,345
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Thanks AJ. I have some lactic acid and in a week or so will be in the second group (I ordered the Hanna pHep 5).
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Old 12-03-2010, 03:26 PM   #13
If it's worth doing, it's worth overdoing
Jan 2008
Ridley Park, PA
Posts: 1,153
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I used to use acid in my tap water for sparge water to get the pH down to 6. I have since gone to 90% distilled and 10% tap with no acid for sparging and the final runnings pH is always well under 5.8 as long as my mash pH was good. At first I used an eye-dropper (from Walgreens) to add the acid and then went with a burette for more accuracy.
FYI, 17 drops from a Walgreens eye dropper is about 1 mL, measured with the burette.

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Old 05-01-2014, 02:17 PM   #14
May 2010
Stewartstown, PA
Posts: 871
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Someone correct me if I am wrong....but it is my understanding that since distilled water has no alkalinity....and thus no buffering is actually good for batch sparging. Alkalinity (buffering capacity) actually neutralizes the acid in the mash which will raise your pH....undesireable. If you use neutral water (i.e. distilled) the pH of the batch sparge will not rise significantly other thean the dilution effect which should be negligable. You could add a very small amount of acid to distilled water for batch sparge to lower pH to 5.5 or so.

Bottom line....a lack of buffering capability in sparge water is a good thing.

Check out Brun Water website for excellent information on brewing water.....
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Old 05-01-2014, 02:23 PM   #15
Aug 2010
McLean/Ogden, Virginia/Quebec
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You are not wrong. No correction necessary.

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