acid adjustment

New mazer here brewing my first batch of mead. Yesterday I added an acid blend (North Mountain; 50% malic, 40% citric, and 10% tartaric) to my carboy. After experimenting with the flavor, I ended up adding 14.5 tsp to a carboy with approximately 5.5 gallons of mead. When checking on the carboy...

How I got a 3.35 mash PH reading I brewed a Belgian Blonde yesterday 10 lb German - Extra Pale Premium Pilsner Malt 38 1.5 75.5% 1 lb German - Vienna 37 4 7.5% 0.5 lb Belgian - Biscuit 35 23 3.8% 0.25 lb German - Melanoidin 37 25 1.9% 1 lb Cane Sugar - boil 1 lb flaked barley 9.25 Gallon...

After 8 years of quite successful brewing with just tap water and no pH measuring, I got a R/O system and pH meter. I believe that I calibrated the meter correctly. My question is - Beersmith predicted that I would have a mash pH of 5.63 and gave 1.05 ml lactic acid for a target of 5.2. I...

I made some Graff recently with half Bavarian Wheat DME and half apple juice (same I always use for cider). Its very wheaty which is great, but there is a little bit of astringency. The only thing I can think of causing it is I typically add an acid blend when I am just doing cider which I...

Hello fellow brewers, I've been dipping my toes into water chemistry lately and had some issues with the calculators out there. I have had no issues with determining which salts to add to hit a certain profile in Beersmith or Bru'n Water. However, it's the pH adjustment that's been giving me...