Originally Posted by ajdelange
You are asking whether water treated with lactic acid has a pH which will vary with temperature and the answer is again 'yes'.
Thanks for your reply .
I should explain what I really mean by my question .
I'm an Extract brewer and I also use steeping grains . By the first batches , I used distilled water and by later ones , used bottled spring water .
But Tannin bitterness and Husky aftertaste was detectable by all of the Beers .
As I always steep the grains not longer than 30 minutes and by temps not higher than 70 C , I thought that this problem should be due to the pH .
The pH of the distilled water was 6.5-7.5 at room temperature and that of the spring water is 7.2 .
Therefore , I decided to adjust the pH to a lower level in order to get rid of that husky aftertaste .
What is the best way to do this ( preferably with distilled water ) , so that I can be sure that the pH by the time of steeping is below 6 ?