Want to place an ad email luke@realbeer.co.nz
$50+GST / month
hi All, I posed this question in the local chch group, but figured I'd open it up to the greater Kiwi H/Brewers.
I've been playing around with Salt additions and Acid malts etc.
but I've done nothing with the Sparge water used.
What do people do to theirs, if anything?
for example - American Pale Coming up, using 3-4% Acid Malt for Ph, and then addingsome salts once sparge is complete.
so the pH of the mash is on the money, and some salts to enhance the minerals/flavours of the hops accordingly.
My thought are to adjust the sparge water with around 2ml of lactic (88%) to bringthe Ph ofthwater itself down a bit to start, or am I just over complicating things?
Tags:
Nice Sam, cheers.
the way I normally do things, is
Acidify the mash as normal with acid malt, then add my salts prior to the boil. after the sparge.
I think I'll start small, in the sparge. maybe 1-2ml in the aprge, and add salts as normal fro mthere.
© 2024 Created by nzbrewer. Powered by