by spiltdrink » Mon Dec 31, 2018 5:16 pm
Some people use shell grit in their ferments to regulate their pH when doing sugar washes. Not sure about the All grain guys, maybe some one could chime in.
When the fement gets more acidic it eats away at the shell releasing calcium into the wash and raising the pH back to where the yeasties like it. You have to find what amount works for you.
I would have assumed that distilling lowers the pH as backset (already distilled wash) is renowned for its acidity.
Used in sour mashes and cleaning copper.