After brewing several all grain batches I have noticed my efficiency is lower than expected (low 60’s), and while the beer is decent, it has a too much astringent flavors. I have read that a high mash pH can cause both of these issues, so I had my water tested and the pH level was reported to be 8.6.
So my question is what to do about it. Do I try to adjust the water pH before I add it to the mash, or adjust the mash after the water is added? In either case, what are the best additives to use to lower pH and do you know of any calculators that will help me calculate the right amount of additions?
Also, does this mean I will need to adjust my sparge water as well?
Thanks in advance for the help?