mash biological acidification

[Fred Scheer]

HI

How many of you apply "biological acidification" and how?

My regime:
using: Lactobacillus amylovorus
take about 5 liter of the mash, hold at 45*C
I know it sounds easy, but it is more complicated and need to
much room to discuss here. Just looking what/ how the basic regime
of some of your procedure are when applying BA.

Txs
Fred

[fatty_matty]

When I brew a Weizen i find that the mash pH is often slightly higher (pH 5.5 - 5.6) than I'd like so i rectify the problem by adding Acidulated / Saur Malz produced by Weyermann into my malt bill. Adding this into your mash at 1% of the grist total will lower your mash pH by 0.1. I hope this helps?

Matt