BrewBern
New Member
I'm doing a small batch AG BIAB 18 ltr mash and wondered when the best point was to add a half teaspoon or so of 5.2 pH Stabilizer was?
I seem to recall the recommendation being to add with the grains at dough in rather than to the strike water?
Any and all help / comments appreciated.
I seem to recall the recommendation being to add with the grains at dough in rather than to the strike water?
Any and all help / comments appreciated.