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Ph questions for a Kolsch

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Pi:
For a 12 gallon batch (18lbs grain) i added 1.25tsp. lactic acid to 6.5 gal. strike water for a Ph of 5.5. a 90 min. rest at 150*.
Should also add acid to my sparge water?

mabrungard:
It sounds like your water has some alkalinity and needed the acid.  Was the 5.5 pH in the mash?  I recommend a little lower pH than that to help make the beer a little more crisp and tart.

Pi:
Yes, 5.5 mash ph (at room temp.)
I'm about halfway through my sparse right now. Think adding acid to my sparge water will make any difference?

majorvices:
In the future you might have better results building your water from RO. I dilute my water 60/40 with RO/tap and add a small amount of calcium chloride to bring the total calcium ppm up to around 50. It will depend on how soft or hard your water is, of course.

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