jeffjohn004
Jeff
I use Brewfather (BF) for building and tracking recipes on brew day and during fermentation. I have entered my water profile, which is tested RO water with zero minerals. Based on the water profile, BF consistently suggests that I need to add upwards of 6 ml lactic acid (depending on the grain bill) to maintain a target mash pH.
Lately i consistently come up at my target mash pH at, or just below target without adding any lactic acid. I use BF to adjust salt additions like Gypsum, Calcium Chloride and Epsom Salt during mash and sparge. On rare occasion my pH is lower than 5.2, and I end up adding a small amount of Calcium Hydroxide to raise the pH going to boil kettle. I've had some recent competition feedback that my beers have some astringency. Is this a result of the pH situation I'm describing, a product of my chosen grain bill, malt crush or none of these? Any ideas?
Lately i consistently come up at my target mash pH at, or just below target without adding any lactic acid. I use BF to adjust salt additions like Gypsum, Calcium Chloride and Epsom Salt during mash and sparge. On rare occasion my pH is lower than 5.2, and I end up adding a small amount of Calcium Hydroxide to raise the pH going to boil kettle. I've had some recent competition feedback that my beers have some astringency. Is this a result of the pH situation I'm describing, a product of my chosen grain bill, malt crush or none of these? Any ideas?