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  1. B

    Total Hardness vs Alkalinity

    First of all, we have super hard water which forces me to use way too much acid to lower the mash pH. I learned that boiling then decanting the water reduces the hardness a great deal. This lowers the alkalinity so it will take much less acid addition to lower the pH to the desired levels...
  2. B

    Maximum amount of phosphoric acid per litre?

    I have been using lactic acid to adjust my mash pH but since it definitely impacts the taste profile, I thought I would give phosphoric acid a go. I have very hard water and according to Brewfather, it'll take 1.7ml of phosphoric acid to reduce my mash pH to 5.39. The volume of water I use for...
  3. B

    For how long can I count on the effect of Campden tablets?

    Hey everyone! I'm new around here and in posting questions in online forums in general so please excuse me if I'm posting in the wrong forum or unknowingly ignore some policy. Any guidance/feedback would be greatly appreciated. I have been doing BIAB for over a year and a half and I got to the...
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