Mash pH

[drjerry]

Greetings,

I am curious how many of you fuss with the pH of your mash. Or do you just let the grains do there business in lowering the pH?

Jerry Dixon

[Danno]

The best way is to know what you're putting in there in the first place. Know your water chemistry (see http://www.howtobrew.com for details) and adjust for your grain bill. Once those are in place, small adjustments with phosphoric acid work. Be carefull. A little goes a long way.

[Bugeater]

I routinely check my ph with a meter, but I seldom actually have to mess around with it. The main reason I check is that I spent my hard earned money on a meter and I will be damned if I will let it sit unused. (even though I don't really need it).

Wayne
Bugeater Brewing Company

[Lufah]

I use 5.2 for just about everything I brew. Here is a couple of links...

http://thebrewingnetwork.com/forum/vie ... c&start=15
http://www.fivestarchemicals.com/brew/fivetwo.pdf
http://forum.northernbrewer.com/viewtop ... ght=buffer

Travis

[Chris Vejnovich]

I do check my pH and I also acidify my mash water as well. I find that I don't have to add much to my mash, unless I am doing a very light colored beer such as a Pils. But if I am doing a light colored lager then I cut my water with RO water so to cut down the HCO3 that is very high in our water. I would suggest you check out Palmer's "How To Brew" as he talks about RA extensively and I think that if you play with your water to get the RA close for what color of beer you are brewing that you will get close enough. But all this is just my opinion.

[ionia_ales]

I do check my pH and I also acidify my mash water as well. I find that I don't have to add much to my mash, unless I am doing a very light colored beer such as a Pils. But if I am doing a light colored lager then I cut my water with RO water so to cut down the HCO3 that is very high in our water. I would suggest you check out Palmer's "How To Brew" as he talks about RA extensively and I think that if you play with your water to get the RA close for what color of beer you are brewing that you will get close enough. But all this is just my opinion.

I don't usually mess with our water. I have had some great brews with tap water here in lincoln, - best are the browns and stouts... with those grains that help lower the ph.. but I do have to say that my pale ale (most recient, all gone...next time.. 10-13 gallons not 5) -Pale Malt, Munich Malt, Crystal Malt, Victory Malt, Willamette and Chinook Hops, US-56 OG:1.064-1.016(I love this dry yeast!) -- I used 3 gallons tap, and 3 RO water. It's pale ish..- but is spot on for what I want out of a beer. - Luck or water/ph? Beats me.

I think brewer tom, @NBforum made this.. he added lincoln on there .. it would be neat to expand this.. IMO.

[Dan ~D~]

As much as I "don't relax" about different phases of my brewing process, I'd have to say that in the 4 years that I've been brewing, I haven't checked my mash pH once. I used some gypsum in the first kit that I bought but had no reason to justify doing so...

There are so many aspects of the hobby that I've focused on,... one of these days I'll pay more attention to water profile and mash pH but in the mean time I'm still putting out some decent brews...

[Chris Vejnovich]

Well, I suppose it is all what the individual HomeBrewer wants to key in on. I work in a profession that deals with pH alot. In healthcare we are looking at the body, but some of the enzymes in the body are the same that homebrewers deal with. The body has a fairly narrow pH range and when it gets outside of that range even a little bit it doesn't work well at all the the person is in danger of death. So, I guess I key in on pH a lot in my brewing. With that said I don't think one has to obsess about pH as like ionales mentioned that one can make pretty good beer from even extremely alkaline water like Lincoln, Ne. I too live in Lincoln. But I think that using Palmer's RA information in his book will help one to really key in on the correct water type for each style they are brewing and it can make a big difference in the brew.