You bring up very good points that were foreign to our initial learning process for those of us novices that started here .NZChris wrote:That sucks.
I have ruined a dunder pit by stupidly adding too much, but that's not a great loss.
I've always stirred the bejeezus out of a ferment after adding slaked lime, it doesn't take long for the lime to be fully reacted and if a wash gets alkaline, there is a good chance rotting flesh type flavors will appear, plus I don't want my yeast dying in a a layer of caustic.
We are going to have to start thinking ahead of our guns (William Holden in The Wild Bunch).