Originally Posted by casebrew
4.6 is about right, isn't it? Water is usually 7-7.2, but grain is acidic, mash ought to be lower than 4.8?
I ddi have trouble witha primer though. I had made some Invert/Candy sugar with citric acid. It didn't kick off the yeast. So I bought some test strips. I had to dilute the starter 4:1 to get a reading of 4, so it must have been like PH 2? I guess I acid washed that vial of Cal V? Anybody have a program for the PH math?
A "proper" mash should have a mash PH of between 5 and 5.5 at mash temps. Your boiled wort will get a lower PH.
The PH test strips weren't very accurate (at least the two types I did try) so I bought a PH meter.
5.2 PH stabalizer will work for certain mashes and not as well for others due to the actual minerals in the mash that may buffer the PH.
The colour of your wort don't affect the colour change in your test strips.
Before correcting the mash with salts, it would be wise to find out what your water contains as so not to add too much of a salt which could adversely affect the taste of your beer.