|
|
|
|
|
View previous topic :: View next topic |
Author |
Message |
jrolison
Joined: 25 Feb 2013 Posts: 24
|
Link Posted: Sat Jul 06, 2013 4:03 pm Post subject: Can I use citric acid to adjust ph? |
|
|
The brew section calls for lactic acid
"The most common problem brewers face with a lighter beer such as this is that the mash pH will be too high. To lower the pH (if required), add some 88% lactic acid half a milliliter (mL) at a time, stir, and re-measure."
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
foomench
Joined: 21 Feb 2012 Posts: 704 Location: Longmont, CO
Drinking: Pinot barrel aged quad
Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel
|
Link Posted: Mon Jul 08, 2013 8:22 pm Post subject: |
|
|
I've used lactic acid. Yet another technique (which happens to be Reinheitsgebot compliant) is to use acidulated (a.k.a. sauer) malt. This requires some experimentation to determine the correct amount. Use a little, measure pH, adjust with acid or base to get where you want, tweak recipe for next time. I don't have my recipe handy, but I think I determined 1/2# worked for 6 gallons of German Pilsner in my case.
_________________ Brewery equipment photos (et al) here: https://picasaweb.google.com/114861423235799103704
|
|
Back to top |
|
|
|
|
|
|
|
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum
|
Forum powered by phpBB © phpBB Group
|
|