If you are using acidulated malt in the mash, do you need to acidify the sparge?
Lets assume it's a pale beer.
When I brew kolsch I use acidulated malt. I add lactic acid to the sparge to reduce the RA, but that is all. The beer is turning out great. This point is anecdotal.
I understand that the whole purpose of the malt is to acidify the mash, but how much of that lactic that was on the malt stay with the mash after the first runnings or in may case after a little while of fly sparging?
I need to get back to taking more PH measurements.