- Apr 8, 2014
- Reaction score
Good question, but probably because those are the units I use when formulating recipes. For simplicity sake if you assume that SRM and L are the same and that EBC is SRM x2 (which they certainly aren't) it will be close enough. PH prediction are only that, predictions, but even if it's not exactly correct it should get you into the correct range at least.Why do you enter the beer colour in SRM but the Crystal Malt colour in L?
Tbh I've never used it, but there may be some issue with calcium precipitation during the mash. I don't know enough about it to know if that's worth worrying about, and there's disagreement between the experts on it, but there are plenty of people who use it seemingly without issue.I might have to give Phosphoric acid a try but does't that cause other issues?