As I’m working through water adjustments for my 2014 brewing, I’m wondering about my sparge water pH. I build all of my water from RO and I treat my sparge water by adding salts into the mash, but I don’t use lactic acid. I don’t have a pH meter, so I’m trusting that Bru’n Water is getting me where I need to be.
How important is the lactic acid additon to sparge water? I’m batch sparging, so I have a hard time believing that it’s going to make a huge difference in the tiny window of time that it takes for me to sparge. I don’t have any lactic acid on hand, but I’m thinking I should pick some up.
Where do you get lactic acid? (Edit: I see I can get this at NB or Midwest). And how do you go about making the addition? I know the basic rule of “add acid to water,” but is that all you do? Just dose the water in the HLT before running it into the mash tun and stirring? I’ve been adding the brewing salts to the mash tun rather than to the HLT, because I read that they’ll dissolve better in the actual mash than in plain water.