Melbourne water plus (pretty much) 100% pale base malt, means that my mash will be slightly above the 'optimal' pH range.
(According to Palmer's spread-sheet, Tony Wheeler's "Key Concepts in Water Treatment.pdf" and the calculations in "Designing Great Beers" - so most likely that assumption is correct.)
Adding 20g+ of salts is not an option and I'm not really into the '5.2 stabilizer' stuff so that's out too.
An acid rest is something I can try but (from what I've read) may not be that useful.
Leaving direct addition of some acid as the only other option.
I have some Citric Acid (this stuff from G&G) but it does not mention concentration or any useful information on usage (also a little concerned about any flavors it may impart).
Lactic acid is out, and I have no idea where/how to get other (non-flavoured) acids like the Hydrochloric mentioned in Palmer's spread-sheet.
So in the end, I'm really not sure what to do, so am seeking any/all helpful advice.
Also some pointers on pH calculations would be nice (too long since highschool chemistry), how much acid is needed for pH changes, and how to calculate resultant pH when adding two different pH liquids would be nice to add to my spread-sheet.
Thanks in advance for any help or suggestions.
(According to Palmer's spread-sheet, Tony Wheeler's "Key Concepts in Water Treatment.pdf" and the calculations in "Designing Great Beers" - so most likely that assumption is correct.)
Adding 20g+ of salts is not an option and I'm not really into the '5.2 stabilizer' stuff so that's out too.
An acid rest is something I can try but (from what I've read) may not be that useful.
Leaving direct addition of some acid as the only other option.
I have some Citric Acid (this stuff from G&G) but it does not mention concentration or any useful information on usage (also a little concerned about any flavors it may impart).
Lactic acid is out, and I have no idea where/how to get other (non-flavoured) acids like the Hydrochloric mentioned in Palmer's spread-sheet.
So in the end, I'm really not sure what to do, so am seeking any/all helpful advice.
Also some pointers on pH calculations would be nice (too long since highschool chemistry), how much acid is needed for pH changes, and how to calculate resultant pH when adding two different pH liquids would be nice to add to my spread-sheet.
Thanks in advance for any help or suggestions.