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  1. 1

    NEIPA water PH

    New to water profiling. I am comfortable with the sulphate/chloride additions once the correct PH is reached. I just want an opinion of my additions to bring down the PH. Boston water is at about 9-9.5 PH. My calculator asks for 2.3 ml Lactic acid at 88% or 25ml Phosphorus acid at 10%. Does...
  2. 1

    Overpitched with dry yeast. Now its floating.

    Subject isn't great. My equipment didn't show airlock activity so I thought I needed to repitch. I did with dry yeast. Long story short it had been fermenting fine. Now I have dry yeast floating. To mitigate the transfer of dry yeast to a bottling bucket, should I drain from the fermenter...
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