A few questions about this.
1. Has anyone brewed a batch with and w/o acidifying sparge water and noticed a desirable difference?
2. Are there certain beers, grains, etc... that benefit more from acidifying sparge water?
3. Or, is acidifying sparge water done more for certain water profiles than beer types.
1. Has anyone brewed a batch with and w/o acidifying sparge water and noticed a desirable difference?
2. Are there certain beers, grains, etc... that benefit more from acidifying sparge water?
3. Or, is acidifying sparge water done more for certain water profiles than beer types.