damiongrimm
Active Member
- Joined
- Jan 5, 2013
- Messages
- 39
- Reaction score
- 4
My friend just brewer his first batch, a milk stout, and didn’t adjust his mash ph. Tasting it, it definitely has a bitter bite to it, and the water he used says the ph is at 6.0. Are you able to add some gypsum (with proper preparation of course) post-fermentation to lower the ph or will that give any form of off flavors at this point? Is it even worth it at this point?