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I've been experimenting with an all unmalted grain recipe for the last couple of months. Have been using enzymes for saccharification, namely alpha amylase and glucoamylase. I have also been using RO water and adding minerals to build my own water profile. The results have been great, however the final pH is really low at pH 3.3 and the wash is taking a very long time to reach final gravity. I think I need to add a buffer / stabilizer so that the pH doesn't crash so much. I know beer guys use Five Star 5.2 stabilizer, however I have heard that it add 100ppm of sodium, which an effect taste. Are there any other commercially available solution? Any suggestions? Thanks!
All this talk of enzymes lately has got me wondering how everyone adjusts their mash pH. We use powdered citric acid, but I'm not sure it is the best or most economical approach. Have other people had good success using phosphoric or lactic acid? What about sulfuric or hydrochloric?