I don;t often brew a lager, but just prepared my liquor for a Kolsch tomorrow. I've added some lactic acid as per Murphy and Sons water report, but the Liquor pH is now down to 4.1, which sounds way too low. Will it rise up when I mash? It normally goes down when grains are added.....so frightened to use this liquor now.
The report from Murphy & sons also suggests adding Calcium Suphate and Calcium Chloride to the mash, and they also lower pH.
Any thoughts?
The report from Murphy & sons also suggests adding Calcium Suphate and Calcium Chloride to the mash, and they also lower pH.
Any thoughts?
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