Does anyone know if the addition of lactic acid to the mash, can precipitate calcium ions? I add under threshold amount of lactic acid to the mash to drop pH from 5.7 to 5.45 in a pale beer. I add the acid, and at a point, the mash begins to resist change, stopping at 5.45(why?). The addition of gypsum seems to make no change to pH. I sparge with water of pH 7. Final pre-boil wort is high at 5.77. After 75 minute boil, the pH reads 5.80. Shoouldn't it drop around .3 during the boil? I know alot has to do with my water chemistry of which I'm waiting for the water report, but any speculations as to what the heck's going on?
Thanks,
Zach
Thanks,
Zach
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