Hugh_Jass
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I'd like to begin to adjust my water hardness for the style of beer brewed. According to the local water dept., my total calcium/magnesium hardness is 183 ppm +/- 50 ppm. The variation is dependent upon how much well water vs. lake water they're drawing.
A brewer in my area uses 10% phosphoric acid to lower mash and sparge Ph to the proper range regardless of the style of beer he's making. Is this correct method or do I need further adjustments for a given style?
thanks in advance.
A brewer in my area uses 10% phosphoric acid to lower mash and sparge Ph to the proper range regardless of the style of beer he's making. Is this correct method or do I need further adjustments for a given style?
thanks in advance.