Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > Mash PH questions

Reply
 
LinkBack Thread Tools
Old 08-03-2012, 07:03 PM   #21
AScott
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
AScott's Avatar
Recipes 
 
Join Date: Aug 2009
Location: MN
Posts: 109
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by briggssteel View Post
I think I'm just going to add it all to the mash and see where it ends up in terms of PH. I feel like this is one of those "won't know for sure until you try it" things. If it ends up too low (below 5.1) I probably add a bit of baking soda or slaked lime (If I can find it) to get it into normal levels. If it ends up going super low then next time I'll definitely be adding roasted and crystal grains at the end from then on.
You should be able to find it at Walmart or anywhere that has canning supplies. Look for "pickling lime" near the jars and other canning supplies.
__________________
AScott is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2012, 09:36 PM   #22
briggssteel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Centerville, OH
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by AScott View Post
You should be able to find it at Walmart or anywhere that has canning supplies. Look for "pickling lime" near the jars and other canning supplies.
How much do you add as a rule of thumb? Like a gram at a time?
__________________
briggssteel is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 12:31 AM   #23
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,662
Liked 177 Times on 155 Posts
Likes Given: 24

Default

Quote:
Originally Posted by briggssteel View Post
How much do you add as a rule of thumb? Like a gram at a time?
Pickling Lime is very strong stuff. Don't add it unless you know how to calculate the dose. For instance, my last Munich Dunkel required 0.3 grams in a 4 gal mash volume since I start with RO water. Bru'n Water is a tool for calculating pickling lime additions, but its dependent upon using a scale with 0.1g precision when you're dealing with 5 gallon batch sizes.
__________________

Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water

mabrungard is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 12:43 AM   #24
RCCOLA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Northwest Arkansas
Posts: 1,061
Liked 68 Times on 44 Posts
Likes Given: 57

Default

Quote:
Originally Posted by briggssteel View Post
How much do you add as a rule of thumb? Like a gram at a time?
It all depends on the grain bill etc but around .5G to raise mash pH .1

I looked at your #s and I don't like the Na+ level.

If I were brewing that beer, I would use 100% RO for the sparge and add
4G CaCl+ to the mash.

That drops the Na+ to 31 and the mash pH shows 5.58 on EZ water, but it will probably be a little lower than that due to the dark malts.
__________________
RCCOLA is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 05:24 AM   #25
AScott
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
AScott's Avatar
Recipes 
 
Join Date: Aug 2009
Location: MN
Posts: 109
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by briggssteel View Post
How much do you add as a rule of thumb? Like a gram at a time?
I don't add any, but that's where you can find it.
__________________
AScott is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 05:03 PM   #26
briggssteel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Centerville, OH
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Well I mashed in with all the grains and got a PH of 5.1. I added a half a teaspoon of chalk to try and raise it but it didn't do anything. I know 5.1 is a tad low but is it acceptable?

__________________
briggssteel is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 05:30 PM   #27
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,662
Liked 177 Times on 155 Posts
Likes Given: 24

Default

Quote:
Originally Posted by briggssteel View Post
Well I mashed in with all the grains and got a PH of 5.1. I added a half a teaspoon of chalk to try and raise it but it didn't do anything. I know 5.1 is a tad low but is it acceptable?
Not a surprise. Several Bru'n Water users have reported similar findings. Chalk is not able to neutralize the weak acids present in the mash and beer. I have abandoned chalk use and ought to remove it from Bru'n Water since it is so ineffective.
__________________

Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water

mabrungard is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 06:22 PM   #28
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,674
Liked 539 Times on 442 Posts
Likes Given: 15

Default

Quote:
Originally Posted by briggssteel View Post
Well I mashed in with all the grains and got a PH of 5.1. I added a half a teaspoon of chalk to try and raise it but it didn't do anything. I know 5.1 is a tad low but is it acceptable?
It's a bit low if it's real. Was it measured with a properly calibrated meter? If so then there is a potential problem. If measured with strips then you are in better shape as the actual pH was probably (note emphasis) appreciably higher (5.3 - 5.4).
__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2012, 06:27 PM   #29
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,674
Liked 539 Times on 442 Posts
Likes Given: 15

Default

Quote:
Originally Posted by mabrungard View Post
Not a surprise. Several Bru'n Water users have reported similar findings. Chalk is not able to neutralize the weak acids present in the mash and beer. I have abandoned chalk use and ought to remove it from Bru'n Water since it is so ineffective.
Chalk is perfectly well capable of neutralizing the acids present in mash and beer. It just doesn't do it very fast. One way in which people get in trouble by using chalk is through failure to recognize that it is continuing to react long after the pH meter has been put back on the shelf. This may have worked to OP's benefit as even were the original mash in pH a bit low it probably climbed appreciably up to the point where the wort was separated from the grains (which would filter out the undissolved and thus un reacted chalk).
__________________
ajdelange is offline
TimmyR Likes This 
Reply With Quote Quick reply to this message
Old 08-04-2012, 06:43 PM   #30
briggssteel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Centerville, OH
Posts: 75
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by ajdelange View Post
It's a bit low if it's real. Was it measured with a properly calibrated meter? If so then there is a potential problem. If measured with strips then you are in better shape as the actual pH was probably (note emphasis) appreciably higher (5.3 - 5.4).
Yea I used a calibrated PH meter so it's probably accurate. What can be expected with a PH this low?
__________________
briggssteel is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
just a few questions... Zeppman Brew Science 7 03-25-2011 05:34 PM
Questions about Tannins TacoGuthrie Brew Science 21 04-13-2010 02:19 AM
Questions about CaCO3 ultraplop Brew Science 3 11-25-2009 05:54 PM
Why does a mash tend to settle at or near the right pH for mash enzymes Kaiser Brew Science 10 05-20-2009 02:38 PM