Hi peoples,
I just got my water report back from my new house. I have been using bottled water previously, but I am moving towards using my well water. I have attached my water report for my well water and I need some help adjusting for a pale ale.
I plugged everything into brewing water, and it appears at first glance, that I would only need to play with the PH, as everything else seems to be within the green zone. One problem I see it that since my PH is ~8, it would take 5ml of Lactic Acid for 4 gallons of sparge, and another 4ml of Lactic acid for the mash.
I think this approaches the level of Lactic acid that will produce sour flavors. Does anyone have any input on whether or not this would be a problem? I don't really want sour Pale Ales.
If using this much lactic acid is a problem, is there some other approach I can use to get my water into the 5.6 range?
Thanks for any and all inpuT!!!
I just got my water report back from my new house. I have been using bottled water previously, but I am moving towards using my well water. I have attached my water report for my well water and I need some help adjusting for a pale ale.
I plugged everything into brewing water, and it appears at first glance, that I would only need to play with the PH, as everything else seems to be within the green zone. One problem I see it that since my PH is ~8, it would take 5ml of Lactic Acid for 4 gallons of sparge, and another 4ml of Lactic acid for the mash.
I think this approaches the level of Lactic acid that will produce sour flavors. Does anyone have any input on whether or not this would be a problem? I don't really want sour Pale Ales.
If using this much lactic acid is a problem, is there some other approach I can use to get my water into the 5.6 range?
Thanks for any and all inpuT!!!