| DesertBrew |
07-21-2005 05:18 PM |
Quote:
Originally Posted by Dark_Ale
What do you use to bring the ph down? When do you sample and check for ph
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I know another of our more senior members (can't recall which) would be more knowledgable but this is what I do. It's the PH of the mash that is important and not the water heading in when your setting up the mash. So thus far with my 2 AG's under my belt I've hit it with 8ph water coming in but after I stirred it up and checked the PH I was right on target so the grains basically balanced it out to optimum. Both these batches were pale ale and IPA so the grains were basically the same. Pretty sure I read different grains would give different results so I quite frankly don't know what to expect when I do something dark perhaps. But, I kept gypsum on hand to lower it if need be. I'd take 1/4 tsp stir and recheck. Right approach, someone else help me out there.
I did recently read though that the sparge water is also important to have a proper ph so my next batch I'll be adjusting my HLT sparge water to 5.5 which I haven't done in the past.
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