Session Bitter
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SteveD
Hi WB
Just wanted to add... treat all your liquor to remove chlorine/cholramine - 1 or 2 campden tabs in 50L. To guard against phenols it would be wise to get your mash to Ph 5.2, and then treat your sparge liquor to less than Ph6 (I go for 5.5) with whatever floats your boat. I use Lactic acid. When sparging stop when the runnings are at about 1010 or 1012 if you're looking to be fairly efficient, but don't wring the bejesus out of and let it fall below 1006. Don't let your mash bed rise above 77c (actually quite hard! You'd need to sparge with virtually boiling water if using a spinny)
Oh yeah, do not top up with tap water!!!
Cheers,
Steve
Just wanted to add... treat all your liquor to remove chlorine/cholramine - 1 or 2 campden tabs in 50L. To guard against phenols it would be wise to get your mash to Ph 5.2, and then treat your sparge liquor to less than Ph6 (I go for 5.5) with whatever floats your boat. I use Lactic acid. When sparging stop when the runnings are at about 1010 or 1012 if you're looking to be fairly efficient, but don't wring the bejesus out of and let it fall below 1006. Don't let your mash bed rise above 77c (actually quite hard! You'd need to sparge with virtually boiling water if using a spinny)
Oh yeah, do not top up with tap water!!!
Cheers,
Steve