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 Nov 14 2009, 11:52 AM
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BrewBoard jr member  Group: Members Posts: 38 Joined: 15-August 08 From: indianapolis, IN. Member No.: 12,728  |
I have been using 5.2 buffer for my mash process since I started brewing all grain (not very long). My question is: Do I need to adjust my sparge water as well, by adding phospheric acid or whatever? I think the point of using 5.2 probably is so I won't have to mess with anything else but the mash, but I've been adjusting the sparge and mashout water as well. Probably why my beer has a slightly more bitter aftertaste to it, maybe?
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Nov 14 2009, 01:16 PM
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#2
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BrewBoard star member Group: Members Posts: 1,905 Joined: 8-January 06 From: Down by the banks of the river Charles. Member No.: 4,990 |
If you are batch sparging, you shouldn't need to mess with your sparge water unless your tap water is very alkaline. If you are fly sparging, you may need to acidify your water.
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Lo-Fi Version | Time is now: 9th February 2010 - 05:55 AM |