Gregory T
Well-Known Member
- Joined
- Mar 7, 2018
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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 Full Mash (BIAB)
3 grams calcium chloride
1 gram gypsum
1 gram Epsom salt
1 gram canning salt
Step Mash
20 minutes 113°F
20 minutes 135°F
60 minutes 158°F
Target PH 5.3 (room temperature)
Brewers friend called for 50 ml phosphoric acid 10%
Bru n water called for 30 ml
I added 30 ml
I use a recirculating HERMS system
I doughed in at 113°F
I took a Sample after 10 minutes
Using PH56 meter
It read 3.35 at 72°F
I checked the meter against RO water. It read 7.5. I checked against 7.1 calibration solution, it read 7.05
I calibrated the meter. It still read 3.35
I added 1 teaspoon baking soda and I created temperature to 135°F
Took sample after 10 minutes and cooled to room temperature
It read 5.83
I then added acid and salts to get the PH under 5.6
I got a reading at 5.23
It eventually settled around 5.45
This makes zero sense to me. The only conclusion I can draw is the 3.35 was an erroneous reading. However, the meter performed correctly on other readings. Did I somehow get a bad sample? There is no way 1 tsp baking soda bumped the PH by 2.5
Perhaps because it was during an acid rest the PH was way off?
I have no idea
Any ideas or similar experiences
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 Full Mash (BIAB)
3 grams calcium chloride
1 gram gypsum
1 gram Epsom salt
1 gram canning salt
Step Mash
20 minutes 113°F
20 minutes 135°F
60 minutes 158°F
Target PH 5.3 (room temperature)
Brewers friend called for 50 ml phosphoric acid 10%
Bru n water called for 30 ml
I added 30 ml
I use a recirculating HERMS system
I doughed in at 113°F
I took a Sample after 10 minutes
Using PH56 meter
It read 3.35 at 72°F
I checked the meter against RO water. It read 7.5. I checked against 7.1 calibration solution, it read 7.05
I calibrated the meter. It still read 3.35
I added 1 teaspoon baking soda and I created temperature to 135°F
Took sample after 10 minutes and cooled to room temperature
It read 5.83
I then added acid and salts to get the PH under 5.6
I got a reading at 5.23
It eventually settled around 5.45
This makes zero sense to me. The only conclusion I can draw is the 3.35 was an erroneous reading. However, the meter performed correctly on other readings. Did I somehow get a bad sample? There is no way 1 tsp baking soda bumped the PH by 2.5
Perhaps because it was during an acid rest the PH was way off?
I have no idea
Any ideas or similar experiences