My water is 9.0 pH and alkalinity is high (live in Dallas). I batch sparge and am thinking about tweaking my process to see if I can increase my yield and get a better wort
A couple of ideas:
1 Add the same salts that are added to the mash to acidify the sparge water?
2 Or, add some amount of lactic acid to the sparge water
Palmer says this is overkill unless water is very alkaline and it is in dallas. I have had no astringency in my beers. Rather, I want to tweak my process and this seems like it may increase my yield and allow me to obtain a better wort.
Thoughts?
A couple of ideas:
1 Add the same salts that are added to the mash to acidify the sparge water?
2 Or, add some amount of lactic acid to the sparge water
Palmer says this is overkill unless water is very alkaline and it is in dallas. I have had no astringency in my beers. Rather, I want to tweak my process and this seems like it may increase my yield and allow me to obtain a better wort.
Thoughts?