Cantaloupe
Active Member
I have not been adjusting my ph for sparging and have been getting about 70% efficiencies on my first 2 all grain batches. I see that some people acidify their sparge water, but I wasn't sure how to do it. I also read that John Palmer said somewhere that if your total alkalinity is less than 100 ppm you should be ok without treating sparge water at all. My water is fairly soft. Ca 25 , Mg 6, Total alkalinity 107, Na 25, Cl 19, Sulfate 11, ph 7.5. So I'm not quite sure if I should do anything or not. I am making a barleywine on Sunday with SRM 18, and small amounts of special B, caramel and chocolate malts. Any ideas one what water additions I should make and sparge additions as well?