I don't yet know how this applies to me. I will be moving into BIAB and doing full boils for lower and medium gravity beers. Obviously(?), with BIAB, the volume of mashing water is very different than with conventional AG brewing.
I guess my question applies to both conventional and BIAB brewing.. and it is:
Is there a calculator of some sort that will help me determine just how much lactic acid or phosphoric acid I need to add to the batch once I know what the mash pH is?
I don't know volumes yet.. but, say for grins, I have put 8 G of water into my BK and bring it up to 160* and put my 12 lbs of grains in, stir, cover.. and check the pH in 15 minutes.. I find the pH is 5.8. Then arises the question.. is there a way to ball park the amount of LA or PH to add knowing the percentage of each to get the pH down to 5.2 for example.
Seems like I've seen people plug the numbers in and come up with "X" ml's
For my tired old brain, I can't seem to learn Martin's spreadsheet without some young person's help.. but there may be others that are "simpler"??
Thanks
I guess my question applies to both conventional and BIAB brewing.. and it is:
Is there a calculator of some sort that will help me determine just how much lactic acid or phosphoric acid I need to add to the batch once I know what the mash pH is?
I don't know volumes yet.. but, say for grins, I have put 8 G of water into my BK and bring it up to 160* and put my 12 lbs of grains in, stir, cover.. and check the pH in 15 minutes.. I find the pH is 5.8. Then arises the question.. is there a way to ball park the amount of LA or PH to add knowing the percentage of each to get the pH down to 5.2 for example.
Seems like I've seen people plug the numbers in and come up with "X" ml's
For my tired old brain, I can't seem to learn Martin's spreadsheet without some young person's help.. but there may be others that are "simpler"??
Thanks