From the HBD Archive
From: korz@iepubj.att.com
Subject: Re: adjusting pH of sparge
Date: 1992-07-10 19:52:00 GMT

Craig asks "why adjust the pH of the sparge water?"

The reason for this is that high pH water tends to extract more
astringent flavors from the husks of the grains. Lowering the
pH (making the sparge water more acidic) will extract less of
these undesirable flavors.

Al.

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