PH question. Lactol anyone?

[Juwel]

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 important to bewere of the ph when u brew with extract? Or is it more important
when makin an all-grain mash? How much Lactol would i need for an 5 gallon batch?
And, when's the best time to put it in? :wha: :wha:

 

[Mark1964]

dont have a clue how much you need we have never measured ph ever and we make good beer :thumb:

 

[Juwel]

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: