Thanks for this write-up Kai! I am planning a Belgian Tripel and was having issues with my pH and water adjustments. According to the Bru'n water spreadsheet I would need 6% acid malt to bring pH to 5.4 and I was worried about off flavors. Would you advise possibly not trying to mimic a specific water source to keep the pH in range with less acid malt, or brew with 6% acid malt in the grist?
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
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