Lorenzo

i hope you are still active here. i have a horendous issue with ph constantly. our water is 5.5 to 5.7 pretty consistantly.

i ll explain my process hopefully you can help.

i have a 500 gallon copper kettle in which we currently cook, ferment, and distill in. 

there is also a brewery in the same building ( seperated by a half wall ) 

start with 400 gallons water bring to 190 add 800 ilbs of local corn, get back to 190 hold for 30

to 40 min.let fall back to 160 add barley rye, and enzymes. let cool to pitch temp. a few different things have happened.

i have been over run with copper salts in the kettle once ph goes below 3.

also because i `dont really have cooling capabilities i use the rest of the space ( 100 gallons) to try an add water to cool. so it ends up sitting for 2 days waiting to cool.this last run took 2 plus days to cool and i had a head on it before i pitched yeast. i tried to pitch anyway , two days in the head has dropped and there is a full blanket of lacto on top. ended 1.030 3.3 ph 4.9 ph at pitch.

i also see you do consulting do you deal with FDA stuff