by reducing the alkalinity are you in turn reducing the buffering capacity?
That is correct. Alkalinity is another name for the activity of the carbonate buffer system in water. High alkalinity is evidence that there is a lot of carbonate species in the water. The species present in water is dependent upon the water's pH.
PS: Alkalinity is not the same as pH.
Yes sir, I understand.
Acid reduces the buffering capacity so that the sparge water will not affect the ph of the mash.
RO already has decreased or no buffering capacity due to stripping of the minerals.
Lets say I want a target pre boil pH.
If adjusting the pH of the sparge is not ideal. How would I go about bringing the pH of the pre boil wory into my desired range? Is there a calculator you can reccomend.
I understand that once i added the salts and grain to the mash water I effectively increased the buffering capacity of the wort.
I'm probably overthinking this.
I really appreciate your time Martin, thank you.
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