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In the "Downloads" section of this site there's a very interesting sparging article I uploaded some time back. Well worth a read and should answer your questions.Cheers, Ed
I sparge at 77° with PH adjusted water to prevent risk of astringency in any case.
QuoteI sparge at 77° with PH adjusted water to prevent risk of astringency in any case.Do I have this right, screwy. You not only make salt adjustments to the mash & boil, but also to the sparge water in the HLT, or alternatively and more likely, do you mean that you adjust the sparge runnings in the boil. Just need clarification, mate, based on discussions we have already had which seem to support the latter method.cheerssteplad
I adjust PH of sparge water only.
So you adjust your sparge liquor pH Screwy? I suppose that just adding a teaspoon of 5.2 stabiliser to your sparge liquor would bring about the happy sparge medium you require? THAT is after you have mashed your grains in the (brewing salt adjusted) liquor you require for the particular beer you're making?TTBOMK it's the mash liquor that's important as that's where the "deed is done" as it were & NOT in the first 20 minutes either as a lot of threads say but in the extra time it takes for BOTH alpha & beta amalyse to do their thing hence a 70 minute minimum mash.As you know I sparge at 90 deg C.Your thoughts?Not criticising here Just curious.TP
Screwy said:QuoteI adjust PH of sparge water only. I read that to mean you adjust only pH of sparge water I can use 88% or 80% lactic acid.Are there guidelines for how much 88% or 80% lactic acid would be needed to reduce the pH of sparge water by a given amount?Should the target pH of the sparge water be the same as what EZ calculates for the mash/boil or do other factors come in to play?Cheerssteplad
Thanks for your reply Screwy.I now know that I CAN adjust the pH as well as adding my salts & that was something I was unsure of. I have tended to shy away from water adjustment for the very reasons you mention above but EZ Calculator certainly has simplified things for this brewer.Interesting that you dropped your sparge liquor temp down to 77 Deg c as I've never noticed any astringency in your beers. I take it that your Brewhouse Eff hasn't suffered?Last question --- How do you test your (unheated) sparge liquor? Test strips or pH meter? Will give you a real quizzing on water adjustment on Thursday week. TP
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