We're installing an RO system to demineralize all our brewing water. We'll be adding salts to the mash to get appropriate pH and ion content, but I'm not sure how to treat sparge water, if at all.
Option A is to sparge with pure RO water, which may be slightly acidic due to carbonic acid.
Option B is to inject a small amount of phosphoric or lactic acid inline to ensure the pH is something like 5.5-5.7.
In either case, lautering will stop if the pH of the runnings rises above 5.8 or the gravity of the runnings drops below 2°P.
Those who use RO water - what do you do?
Option A is to sparge with pure RO water, which may be slightly acidic due to carbonic acid.
Option B is to inject a small amount of phosphoric or lactic acid inline to ensure the pH is something like 5.5-5.7.
In either case, lautering will stop if the pH of the runnings rises above 5.8 or the gravity of the runnings drops below 2°P.
Those who use RO water - what do you do?
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