Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Anyone here around Beaverton, OR? Mash pH question...
Reply
 
LinkBack Thread Tools
Old 05-15-2013, 11:15 PM   #1
el_loco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Beaverton, OR
Posts: 86
Liked 1 Times on 1 Posts
Likes Given: 7

Default Anyone here around Beaverton, OR? Mash pH question...

I'm in Beaverton OR and our water is generally great. My mash pH though seems to always be a tad high, like 5.7 ish. Anyone around me that has solution so I don't have to do as much trial and error? Any thoughts from anyone else?

__________________
el_loco is offline
 
Reply With Quote Quick reply to this message
Old 05-15-2013, 11:24 PM   #2
hopdoc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 79
Liked 5 Times on 3 Posts
Likes Given: 9

Default

http://www.homebrewtalk.com/f36/beav...stions-291693/
__________________
hopdoc is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2013, 01:02 AM   #3
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,866
Liked 206 Times on 177 Posts
Likes Given: 25

Default

Well if you are trying to brew a pale beer with little crystal malt content, the resulting mash pH is not that surprising. Adding an acid is often required in that case. There are multiple ways of adding acidity...adding more calcium, performing an acid rest, adding acid malt, or adding a refined acid such as lactic or phosphoric. Visit the Water Knowledge page of the Bru'n Water site to help figure out what is going on and how to attack it.

__________________

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 05-16-2013, 06:01 PM   #4
el_loco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Beaverton, OR
Posts: 86
Liked 1 Times on 1 Posts
Likes Given: 7

Default

I've used Bru'n water but have not had the success with it that I'd like, certainly because water chemistry is a very deep topic and a little knowledge is more dangerous than it is helpful.

I'm considering doing a mini mash, say 5% of the recipe, the night before and taking pH readings. Then I could calculate addition of acid malt or lactic acid to the full grain bill?

__________________
el_loco 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
Beaverton OR Water Questions joetothemo All Grain & Partial Mash Brewing 6 08-09-2012 11:13 PM
Partial Mash Question - mash temperature too high, low O.G.? KSR All Grain & Partial Mash Brewing 8 03-15-2011 09:18 PM
To Mash or not to Mash, That is the Question Optimus_Pwn Beginners Beer Brewing Forum 28 11-08-2010 12:04 PM
Partial Mash (Mini Mash Tun) Question hbhudy All Grain & Partial Mash Brewing 11 10-13-2010 01:39 PM
Maibock mash temp question (Partial mash) motobrewer All Grain & Partial Mash Brewing 5 12-30-2009 06:13 PM



Newest Threads

LATEST SPONSOR DEALS