Hi all,
I need some help with acid additions for a helles lager.
I have always paid attention to mash ph but I’m interested now in checkin it throughout the process, I’m a bit confused about the process, I’ve heard of letting the boil be higher in ph then dropping it at flame out, I’ve also heard about dropping the pre boil ph(which is different from mash ph?)then lowering it again in the boil, And what about the proper time to do it, would I add the acid after the final hops since they raise ph?
Any insight would help