New Brewer

[nickonius]

Hi

Its great to finally join the club, been brewing for about three years now and just finished a nice saison rye pale ale testerday, bubbling away nicely,  next brew will be a single hopped nelson sauvin using some acid malt to lower ph, if anyone has any experience with acid malt please let me know.

Can anyone tell me how to become a full member as well

Happy Brewing

[LordEoin]

Welcome Nickonius!

memberhip details can be found HERE

[nickonius]

Thanks ill get on it

[nickonius]

Ha ha, I was reared iin the ever picturesque stillorgan village, beautiful around this time of year

[nickonius]

not literally reared 

[Tom]

Acid malt from HBC comes from Europe, is made with 2row malts (in case you were worried about 6row levels of protein) and about the same colour as pale malt.

1% acid malt will lower mash pH by 0.1, so if you're sitting at 6.1pH and add it at 2% of grist, you'll lower to 5.9pH.

I think generally you want mash pH to be in the region of 5.4, but I wouldn't want to add more than a few hundred grams of the stuff. Consider removing some of the hardness from your water if you're having real problems.

Dark and roasted malts lower ph of their own, so no real need to add acid then.

HTH.

[Frank Chezenko]

3 years ? practically an expert - im still looking at the box the kit arrived in -

[nickonius]

Thanks Tom

  ILL be using the acid malt in a single hop nelson sauvin pale ale, think ill use a bout 3 % for the whole grain bill. maybe 2 % to see how it comes out