I am brewing a Saison today and in order to get my Mash pH down to 5.5 at room temp (5.2-5.3 mash temp) I need about 2.3ml of Lactic Acid. This however has lowered my Bicarbonate to about -12.
Now I see there are plenty of other posts with this question but none of them really get answered in a simple answer, they are all long book length scientific explanations. Could someone point me to a thread or just a simple answer is this normal and is this ok, or should I cut some acid to make my Bicarbonate= 0?
Now I see there are plenty of other posts with this question but none of them really get answered in a simple answer, they are all long book length scientific explanations. Could someone point me to a thread or just a simple answer is this normal and is this ok, or should I cut some acid to make my Bicarbonate= 0?