Originally Posted by Beerrific
How much pickling lime should I expect to need to add? In general. Like 1 gram? More/less?
Also, all these pH measurements people quote, they are at room temp (20C), right? All the ones I mentioned above were at mash temps. So at room temp my mash numbers would have been higher, like 5.6. So I did not really need to add any baking soda at all.
The second paragraph more or less answers the question posed in the first. One has to be careful when looking at given pH data as it is all too often that the temperature at which the measurement is taken is not given. This is even so in the professional literature. One could, at one time, assume that pH measurements were at lab temperature based on the need to move a sample to a laboratory to make the measurement but with modern, handheld meters this is no longer the case. Everyone knows, or should know, that high temperatures shorten electrode life appreciably and that's a pretty good basis for assuming that measurements are room temperature measurements but it's not certain that this is the case.
The answer to the lime question is "as much as is needed to get mash pH into the right range" and that amount should be 0 in most cases. If mash pH is indeed too low then add in very small increments - say 0.1 gram. Stir in thoroughly, wait and check pH repeating as necessary. Make a note of how much you use. You should then be able to hit it pretty close with a single addition the next time you brew this beer.