Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > How much do you worry about pH?

Reply
 
LinkBack Thread Tools
Old 06-20-2008, 09:08 PM   #1
mrkeeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Location: Sundre, AB
Posts: 229
Default How much do you worry about pH?

I'm brand new to AG and my first batch will be as low tech and simple (read: lazy and easy for my poor mind to comprehend) as possible.

I think I have a pretty good idea of what I need to do.

From what I understand, your pH during mash should be around 5.2. I don't see a lot of discussion here about playing with pH though - is it because people don't worry about it? ... or because it absolutely must be done and so is taken for granted?

My municipal water runs around pH 8 last I checked, and is well buffered (flows from the "chalky rockies" to my tap...) .... this seems like a recipe for a headache if I try to alter it.

Thanks,
Keegan

__________________
mrkeeg is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 09:11 PM   #2
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

I don't worry at all. I just dump some 5-Star pH Stabilizer into my mash and sparge water. Sets it to 5.2 with no headache. I highly recommend it.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 09:17 PM   #3
Passload
Feedback Score: 0 reviews
 
Passload's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Trenton, IL (32 Miles East of St. Louis)
Posts: 353
Liked 4 Times on 3 Posts

Default

^^+1 on 5.2 stabilizer

__________________

Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"
Passload is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 09:36 PM   #4
riored4v
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Aurora, CO
Posts: 1,334
Liked 9 Times on 9 Posts

Default

i've only done some PM's so i havent worried about it. When I switch to AG, i'll be using the 5.2 stabilizer mentioned above.

__________________
Resistance Brewing Co.
Resist Crap, Drink Craft!
riored4v is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 09:48 PM   #5
Gabe
It's a sickness!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Gabe's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Central coast
Posts: 724
Liked 1 Times on 1 Posts

Default

AG for 2 years now and have never bothered. I start with a Ph of 7 and I think the Malt brings it down within range. My beers have won awards, so I guess its just a matter of preference. I wouldn't worry about it now and try and get through a brew sess without hangups first. Good Luck and happy brewing.

__________________
Gabe is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:05 PM   #6
uglygoat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
uglygoat's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Clebland, OH
Posts: 2,779
Liked 7 Times on 7 Posts
Likes Given: 1

Default

what does the stabilizer do? how does it know the initial ph to bring it down to five point two?

__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.
uglygoat is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:08 PM   #7
phooka
Large Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
phooka's Avatar
Recipes 
 
Join Date: Dec 2006
Location: Carrollton, VA
Posts: 118
Default

Quote:
Originally Posted by uglygoat View Post
what does the stabilizer do? how does it know the initial ph to bring it down to five point two?
What he said.
__________________
phooka is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:10 PM   #8
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 30 Times on 28 Posts

Default

I've been all grain brewing for a couple years now and have never checked my pH. I know my water is moderately hard which is right for most styles, and through a little trial and error, and alot of tasting I've got the sparge down where extracting tanins aren't a problem.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:13 PM   #9
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

Magic.

Seriously though, there's A TON of chemistry behind it. You have to have a solid grasp at the molecular level of how pH works, and how buffers like Alkalinity and other buffering salts play a role in pH.

In very simple terms, the malted grain itself is going to try to create an acidic pH darn close to 5.2 all on its own.

the pH 5.2 is formulated to help the malt get down there, but not really go much lower.

if you added pH 5.2 to plain water, with no malt, it shouldn't drop the pH down to 5.2, though it would lower a bit.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:19 PM   #10
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 30 Times on 28 Posts

Default

Be careful with the 5.2 though. Too much can lead to a mineral flavor in the beer. Some people use half the recommended amount.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith 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
Is this something to worry about??? mrfurlly General Beer Discussion 32 05-07-2009 08:48 PM
How much should I worry? billk911 Beginners Beer Brewing Forum 3 03-16-2009 02:15 AM
SG Worry blue_bmw2 Beginners Beer Brewing Forum 4 03-11-2009 01:59 AM
do i need to worry? DaytonFlyer Beginners Beer Brewing Forum 13 01-28-2008 07:35 PM
Should I worry? Jim Karr Extract Brewing 11 03-02-2006 09:28 PM