Hi.
I am preparing 2000L brewhouse in bogota, Colombia.
Very soft water here.
Alkalinity 67
Calcuim 9
Chlorine 0.1
Chloride 17
Total Hardness 26
Phosphate 0.01
Metal 0.063
Magnesium 1
Nitrite 0.03
pH 7.32
Sulfate 20
I think I need to add some ion to brew for amber ale.
By the way,
I use ascorbic acid to down pH in mash and sparging water for test batches.
It’s very effective for me.
But I coundn’t see any article in the brewing books that mention about ascorbic acid to down pH.
They only mention about phosphate acid, lactic acid, citric acid, etc.
Ascorbic acid is mentioned only for an oxygen scavenger.
Is there any negative point to use ascorbic acid to down pH in brewing?
Lino Kim
Representante Legal
Lino brewing Company
I am preparing 2000L brewhouse in bogota, Colombia.
Very soft water here.
Alkalinity 67
Calcuim 9
Chlorine 0.1
Chloride 17
Total Hardness 26
Phosphate 0.01
Metal 0.063
Magnesium 1
Nitrite 0.03
pH 7.32
Sulfate 20
I think I need to add some ion to brew for amber ale.
By the way,
I use ascorbic acid to down pH in mash and sparging water for test batches.
It’s very effective for me.
But I coundn’t see any article in the brewing books that mention about ascorbic acid to down pH.
They only mention about phosphate acid, lactic acid, citric acid, etc.
Ascorbic acid is mentioned only for an oxygen scavenger.
Is there any negative point to use ascorbic acid to down pH in brewing?
Lino Kim
Representante Legal
Lino brewing Company
Comment