captianoats
Well-Known Member
Why do a lot of recipes have the pH of the water in the recipe? I understand wanting good tasting water, but why does pH matter?
I think you typo'd ... low pH. It's just like using vinegar in the water in which you boil eggs. It will coagulate the whites nearly instantly.Hot break formation relies on keeping the PH above 5 in the boil kettle.
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