I adjust my total brewhaus liquor to 5.5 pH, heat it all to strike temp, then I drain off my sparge liquor, add Brewtan B to the strike liquor and pump the strike liquor into the mash(underlet). Once I have the pump set to the flow I want (slow), I add my grain and mash salts to the MLT.
When it’s time to batch sparge I use the reserved adjusted sparge liquor.
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