arcticus
Member
Hi everyone,
it's brew day today and exploring alternatives to my usual lemon juice method of lowering my mash pH, however I don't have a pH meter handy.
I do have ascorbic acid from ABC cork (Canada) which is supposed to be used in wine; however, can I use this in my mash and if so, how much would you recommend to get my pH down to 5.5 ish range.
A
it's brew day today and exploring alternatives to my usual lemon juice method of lowering my mash pH, however I don't have a pH meter handy.
I do have ascorbic acid from ABC cork (Canada) which is supposed to be used in wine; however, can I use this in my mash and if so, how much would you recommend to get my pH down to 5.5 ish range.
A