I use the Palmer excel program to "create" my own water based on the style of beer I am brewing. I add salts etc to create what should be the ideal water to give me the correct salt concentrations, ratios, reside alk, and Mash pH. My question is if I miss my target on pH and need to lower it during the mash, what do most of you do? I see all kinds of suggestions on acidifying sparge water, but what is the best way to acidify the mash slightly during the mash to get to the ideal pH? Phosphoric acid? How much?
Example mash pH is 5.8 and I want it 5.4
Thanks
Andy
Example mash pH is 5.8 and I want it 5.4
Thanks
Andy
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