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No, it dont seem that many people bother bout this. But i really want to know the diffrence with more acidic water. Do you get an more afficient mash with lower ph? Does it help to convert the starches even more? Any one out there with some info about this subject? :hmm:

I'm about to brew an 5 gallon batch. Have some lactol sitting on the shelf. I think i'm gonna use it today. I once did a recipe that told me that i should have the ph at 5.5 all thru out the mash. Today i will make an partial batch. So i will only let the grains sit in a bag for 30mins. Is it...

I'm actually swedish. Did think it would be mostly people from the states here. Thats why i wrote in US terms. And i found an beer calculator now ao i know what is in need of change. If i would have brewed it like it says here i would end up with an IBU at 92.8. . . A little high in bitterness...

oki Aleman i understand now.. thank you, heh. Nothing else that bothered you in this recipe?

Im gonna do my first own recipe. Only brewed 2 times before. First was an all grain belgian style wich is in bottle in my fridge rigth now. The other one is an Duvel clone recipe wich i did some changes to, it's in the second fermentation since yesterday with 0.50z of styrian goldings for dry...