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Old 11-27-2009, 10:17 PM   #1
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Default Still having Mash PH issues..
Boy this is getting annoying... Mashed in a brown ale at 150f.. No water modifications prior to mash-in.. PH still ridiculously high.. Took a double dose of 5.2 and a 2 tsp of Calcium Chloride, 2 tsp of gypsum, and a tsp of phosphoric acid to get down to ~5.4.. Really annoying..


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Old 11-27-2009, 10:33 PM   #2
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Are your strips or pH meter accurate?
You are taking into account the temperture when you check the pH aren't you?

If they are, then next time omit the 5.2 buffer and try gypsum and acid to lower the pH.


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Old 11-27-2009, 10:35 PM   #3
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Well... I really cant accurately answer the question.. I am using strips and have tried several different batches from different sources with similar results.. Guess I need to try with out the 5.2..
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Old 11-27-2009, 10:37 PM   #4
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What is your starting water profile?
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Old 11-27-2009, 10:38 PM   #5
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Have you had trouble in the past?

How do your beer taste? That would be the ultimate test.
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Old 11-30-2009, 03:43 PM   #6
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what is the water profile and a sample recipe?

Don't use 5.2. That stuff seems pretty useless to me.

Kai
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