Acidifying the Sparge (or not!)

[chthon]

I alaways acidify my sparge water to a pH of 5,5. What I noticed was that I get better coagulation of proteins in the boil vs. not acidifying my sparge water. The end result is that my beer doesn't have any cold haze anymore.

 

[Caramel Ox]

That raises the point I first thought of, which is "don't sparge"

I have spent a year sparging (and acidifying) because I could and I was aware that it should improve efficiency. Initial results from going full volume are that I get better efficiency so it’s worth playing around.

 

[MashBag]

Yeah I get that, I tested it out, got a few extra points.

Which then got me thinking is that flavour or just alc?

Which lead to, is it worth the faff for what equates to a handful of grains?

You can see where this is going... I dont sparge.

I also think the inherent efficency of your kit, practises and preferences vary the results. One size does not fit all.

 

[dave_77]

John Palmer knows

 

[Sadfield]

John Palmer knows

Exactly. If your water has low alkalinity it isn't going raise your kettle pH. At no point does he say the water has to be acidic, lower than pH 7. Which is what acidifying is.