Hey all, I have a great couple of recipes that use a significant amount of pineapple juice at flameout, and while the beer is wonderful as brewed, I still want to know how adding the juice to the boil affects the pH, and if that should be considered when adjusting mash pH. I put total faith in Brun’water, and don’t bother checking pH throughout the brew. I don’t believe Brun’water acknowledges juices as a form of pH adjustment. Any help appreciated.
You probably could get Bru’n Water to work with fruit juices, but the problem will be figuring out their acid species and strengths for use in the calculations. If you know the alkalinity of your water, you could probably backcalculate the acid information by monitoring pH vs juice additions using the Sparge Acidification sheet.
Thanks Martin!