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So I’m planning a barleywine for this weekend and am going to try this technique. I have two questions. 1) does the second mash need acid malt like the first? 2) does the second mash need salts (CaCl2) like the first?
I’m using all Chevalier malt and need acid malt to adjust my pH. I would assume that the salts would be unnecessary but have read somewhere that adding 1/2 the original amount is necessary.
Thanks in Advance
I’m using all Chevalier malt and need acid malt to adjust my pH. I would assume that the salts would be unnecessary but have read somewhere that adding 1/2 the original amount is necessary.
Thanks in Advance