ph mash

Due to my local water (philly), I've shifted to using full RO water and have been having a hard time with dialing it in. One of the things that throws me off is stripping back my starting pH from the average 6.8-7.2 to about 5.7-5.8~ Recently, I tried my stout recipe (grain bill & mash below)...

It was time to do a All-grain Sierra Nevada Pale Ale Clone on a new equipment 5-Gal HLT | 10-Gal MLT Thermos | 15-Gal Boil Kettle | pomp | plate chiller | for 5Gal of beer After the initial dry run to measure losses and how temp was holding during hot water circulation, I adjusted BS3, and this...

How I got a 3.35 mash PH reading I brewed a Belgian Blonde yesterday 10 lb German - Extra Pale Premium Pilsner Malt 38 1.5 75.5% 1 lb German - Vienna 37 4 7.5% 0.5 lb Belgian - Biscuit 35 23 3.8% 0.25 lb German - Melanoidin 37 25 1.9% 1 lb Cane Sugar - boil 1 lb flaked barley 9.25 Gallon...

Wanted to find out if there´s a difference where I take my Ph samples

I have a pH meter left over from wine-making days. For this next brew (our 3rd) we want to test the mash pH 20 minutes into the mash. (This is the time I'm seeing in several posts and Mr. Palmer's book.) My noobe question is: Do I just draw off some liquid from the bottom of the mash tun? I know...

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...

Hello All, I've tried looking online in the forums and not sure if I totally understood to get the answer to my question, so I apologize if it was already answered (probably was...). I started using my tap water, horrible flavor, probably from chlorine and chloramine. Spend time looking for...