mash ph

We’ve been brewing for 3 years now and have learned so much from this website and from John Palmer’s books. My questions concern pH readings throughout the brewing process. Here are the pH readings for our most recent brew - a West Coast IPA. 20 minutes into the 60 minute mash - 5.3 30...

I will frequently use the "Gordon Strong method" of adding my dark malts at the end of mash (during mashout while recirculating in my RIMS setup). I got this from his great recipe book as a process that takes a bit of the bitter edge off of the roasted malts. I'm not looking for lovers or...

Hi everyone, I am thinking of trying to use some good old fresh squeezed orange juice to try and lower my mash PH. I'm guessing some of you reading this might wonder why am I even thinking of this. Well, I live in Israel, and the water in my area is super hard, and home brewing here isn't as...

Moving from extract brewing to all-grain can be like earning a badge of honor in home brewing. Many who started extract brewing have never seen the need to expand into more complicated or exacting recipes, nor have needed that jump to be fair, as many award winning brews are extract-based (or at...

Hi all - I'm brewing up a 5 gallon light bodied IPA using 100% RO water in both the mash (3.9 gallons) and the sparge (5.1 gallons). I selected the Pale Ale water profile off of Bru'n Water because it says its good for hoppy beers. The exact profile is: Cal: 140 Mg: 18 Na: 25 SO4: 300 Cl: 55...

Hello brew lords! I was brewing a Pilsner the other day. My plan was to use a triple decoction mash. I doughed in at the acid rest temp and hit my target temp of 100 F. I let it rest for 30 minutes and I checked the ph. It was 5.7. I, then, attempted to lower it by adding 1 g of gypsum. I gave...

Experience, takeaways, and questions from my first brew day, a DIPA on my 3 vessel HERMs system. Batch size: 5.5 gal Est. Post Mash Gravity: 1.060 Measured Post Mast Gravity: 1.066 Est. OG: 1.084 Measured OG: 1.086 Est. FG: 1.010 Pictures and description of system linked here...

Short story: I am requesting that actual mash pH measurements (and relevant ancillary information) be posted in this thread. Motivation: A number of recent threads on this forum have been discussing the relative merits of various programs that predict mash pH. However, in order to assess and...

I brewed a Pilsner Urquell clone yesterday. I was doing an experiment to quantify the effects of starter vs. non-starter by splitting my batch into 2 fermentors. Anyway, I've been starting to measure and try to adjust for mash pH. So BeerSmith2 was telling me to add 5 ounces of my 10%...

I've recently started logging my Mash pH and trying to target/adjust based on BeerSmith 2 predicted mash pH. So checking my recipe last night and seeing it predicted 5.48 without any acid additions, I was happy. I'm sure it's mainly from the dark/roasted malts in my grain bill. Then while...

I want to start modifying my brewing water and i've overloaded myself with research. I have not gotten a water report yet. I did purchase a PH meter. I read and own Water by Palmer and Kaminski. I use a Culligan in-line filter on my outside hose tap for water and consistently make beers that...

Hey all, just wanted to get a few opinions/some feedback. I plugged the same grain bill, water additions, mash and sparge volumes (BrewCipher is slightly different), and starting water profile (100% RO/Distilled) into Bru'n Water/EZ Water/BrewCipher. The estimated Ca/Mg/Na/SO4/Cl concentrations...

I'm getting ready to brew a really hoppy pale ale today and have a few questions about my mash PH. In beersmith, after all of my mineral additions, it says that my est. Mash PH will be 5.53. I know that the recommended range is 5.2-5.6. Will my mash PH be increasing over the duration of the...

So I'm trying to start using brewing salts on brew day and started using the EZ water spreadsheet alongside beersmith to help guide me. I seem to have everything worked out in terms of which salts to add and their quantities. I'm wondering if you guys agree with the dude at my LHBS when he said...

I use London tap water for brewing and have always had good success with this. I had a full water report done a while ago and regularly check the alkalinity and calcium hardness values before brewing. I use Bru'n'Water to adjust my water using 75% phosphoric acid and usually calcium sulphate...

Beer recipe design has never been easier. Base your next recipe on any one of the many BJCP beer styles available. Then select your ingredients from a long list of popular hop varieties, grains, and adjunct types. Even predict the perfect mash pH tailored to your grain selection and type of...

Ph Change (drift) during mashing. In different thread discussions, pH-drift has been explained as: - pH meter is drifting or pH meter instability - It takes time to reach chemical equilibrium in the mash, measurement taken to early. - Or there may be some mash chemistry that is not taken into...

I'm brewing an imperial American porter tonight. I use Bru'n Water to adjust my water (tap, not RO) and am planning to add a small amount of pickling lime to raise the mash pH. I understand that pickling lime should be added to the mash after dough-in as needed for pH adjustments. My question...