For what I know, salts should be added to the mash water whereas acids (lactic/phosphoric acid) are better off being added to your sparge water to ensure consistent wort ph levels.meant for the sparge water in the mash water
For what I know, salts should be added to the mash water whereas acids (lactic/phosphoric acid) are better off being added to your sparge water to ensure consistent wort ph levels.
different strokes for different folks, I presumeAcid should be added to the mash (if needed)
For what I know, salts should be added to the mash water whereas acids (lactic/phosphoric acid) are better off being added to your sparge water to ensure consistent wort ph levels.
Acid should be added to the mash (if needed) to achieve the intended mash pH (nominally 5.4).
different strokes for different folks, I presume
Can I put the water treatment meant for the sparge water in the mash water along with the mash water treatment, or do I have to treat them separately?
That’s exactly my point. Although I always use acidulated malt (it roughly comes to 0,2 kg for most of my malt bills), I defo treat sparge water with lactic acid to bring its ph level down to desirable 5,5-6,0 to avoid tannin extraction when lautering.It's best to add the acid and salt additions separately
That’s exactly my point. Although I always use acidulated malt (it roughly comes to 0,2 kg for most of my malt bills), I defo treat sparge water with lactic acid to bring its ph level down to desirable 5,5-6,0 to avoid tannin extraction when lautering.
Fair enoughattached to acidulated malt.
That’s exactly my point. Although I always use acidulated malt (it roughly comes to 0,2 kg for most of my malt bills), I defo treat sparge water with lactic acid to bring its ph level down to desirable 5,5-6,0 to avoid tannin extraction when lautering.
Acidulated malt is not 80% lactic acid, mate. And I never said that acid shouldn’t be added to the mash, what I actually said was that strike water should be treated with salts prior to all the malts going in.acid shouldn't be added to the mash
I never said that acid shouldn’t be added to the mash
For what I know, salts should be added to the mash water whereas acids (lactic/phosphoric acid) are better off being added to your sparge water to ensure consistent wort ph levels.
Smart! Not.It was 2am where I am. Maybe you were sleep-typing?
Smart! Not.
Blimey! Getting nasty? Where’d that come from? I only expressed one of the standpoints on water treatment, mate, saying that salts and acids are used separately. And all of a sudden, **** hits the fan and I’m the nasty one What makes you think you’re right?Please just back away politely instead of doubling down and getting nasty.
You said " For what I know, salts should be added to the mash water whereas acids (lactic/phosphoric acid) are better off being added to your sparge water to ensure consistent wort ph levels."
That was not the best advice so a few folks corrected that error.
Alkaline tap water and almost all RO/distilled water will require some acidification for beers in the copper to yellow area.
You then said you got your acid into the mash by using acidulated malt, which was a contradiction to your previous statements so you got called out on that too.
I'm not trying to beat a dead horse here but we're all trying to make sure the best advice is what sticks around for others to find.
getting nasty
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No offence intended and none taken, I hope.
And I never said that acid shouldn’t be added to the mash, what I actually said was that strike water should be treated with salts prior to all the malts going in.
For what I know, salts should be added to the mash water whereas acids (lactic/phosphoric acid) are better off being added to your sparge water to ensure consistent wort ph levels.
What makes you think you’re right?
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