uwmgdman
Well-Known Member
Hey it's been a while since I've posted on the forum, haven't had much time to be surfing, but still been brewing.
Wanted to say hi to a few folks I talk with on here from time to time.
I had an interesting email exchange with Dan Carey from New Glarus Brewing Co regarding treatment of water with high temporary hardness for brewing. Since then I've used food grade lactic in my mashes, amount varies depending on the grist. I calculate the amount using Palmer's water chem spreadsheet. I've noticed more consistent efficiency (low 80s) and somehow, which I don't understand, a smoother mouthfeel to my beers.
Happy brewing all!
Wanted to say hi to a few folks I talk with on here from time to time.
I had an interesting email exchange with Dan Carey from New Glarus Brewing Co regarding treatment of water with high temporary hardness for brewing. Since then I've used food grade lactic in my mashes, amount varies depending on the grist. I calculate the amount using Palmer's water chem spreadsheet. I've noticed more consistent efficiency (low 80s) and somehow, which I don't understand, a smoother mouthfeel to my beers.
Happy brewing all!
