Re: Sugarhead whiskey with spent grain
Posted: Sat Aug 18, 2018 1:48 pmbluc wrote:Dan it adds flavour also but the technique was used to lower ph to keep unwanted bacteria out.. :-B
Apart from doing sour mash's i really thought it was all about flavour profile building, anyway there you go... learnt something new.
So is bacteria not active below a certain ph level or different bacteria active at different ph readings?
Thanks bluc :handgestures-thumbupleft: