Many homebrewers adjust their water as a way to improve their beer, and while acidification of the mash is common in paler styles, beers made with higher proportions of roasted grains often require the use of an alkali to increase mash pH. Brülosophy contributor, Will Lovell was curious of the impact using pickling lime to increase pH would have on an Oatmeal Stout and put it to the test!
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