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Re: Adjusting pH of mash water / enzyme additions

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  • Jim Haller
    Thanks Frederick, John and BC for the good comments and explanations. This took away some of the fog. I was concerned that using citric acid would give the
    Message 1 of 5 , Jan 11, 2012
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      Thanks Frederick, John and BC for the good comments and explanations.  This took away some of the fog.  I was concerned that using citric acid would give the wort and maybe the distillate a tart or sour flavor.  I guess this never gets through after distillation.

       

      Jim

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