Wed May 20, 2015 6:20 pm
So after almost 10 years I am still having trouble with figuring out water. I have the water book just havent had time to read it. Im planning to make a saison here soon and i have really soft water. Hco3 is like 34ppm and my ph is around 7.5 to 8. In the past ive just been picking an area of water and replicating. While i know this is a step in thw right direction, according to john palmer mash ph is really where its at. So 5.2 I know is a buffer but do but which way? I know i need to drive the ph down so would i use 5.2 to drive it down or would it keep the ph from going down? Do i add minerals to bring my hco3 up or should i use some kind of acid in the mash like citric acid or lactic acid, i dont know if i can get phosphoric... any help or step in the right direction would be helpful.