zodiak3000
Well-Known Member
i have been attempting to dial in water and ph via brewers friend. i typically target around 5.4 using around 2% acid malt for lighter beers. on my last IIPA i noticed a small amount of tartness. not sour or overbearing to flavor, but a distinct twang. i used rahr 2row, from what i have read already has some acid sourced in the malt. im guessing now my calculations may have been wrong because of the rahr. using 2% acid malt in this recipe, is it possible my ph jumped too low? i dont think 2% of the acid malt would cause this flavor threshold.