I never used AM always used phosphoric...question is how much % of AM can be used without getting any sour flavors in a delicate beer like a pilsner? how about 3.5% for example would that impart sour flavors? thank you
The adjust the mash phWhy are you using it?
According to German maltster Weyermann you can use up to 10% without sour flavors. About 1% per 0.1 pH units when using their product.
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