I've finally learned enough about mash pH (thanks ajdelange!) to have a grasp of understanding some of it.
My new question is about sparging. I have hard alkaline water, and usually mix with RO to get to a good mash pH. But what about during fly sparging? What is a good range for the sparge pH? I know we want to stop sparging by the time the runnings get to 1.010 or so, but what about the pH of the sparge? What's a "good" number? Should I acidify my sparge water? Or is the sauermaltz still "working"?
My new question is about sparging. I have hard alkaline water, and usually mix with RO to get to a good mash pH. But what about during fly sparging? What is a good range for the sparge pH? I know we want to stop sparging by the time the runnings get to 1.010 or so, but what about the pH of the sparge? What's a "good" number? Should I acidify my sparge water? Or is the sauermaltz still "working"?