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Old 03-14-2011, 03:41 PM   #1
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Default What are the negative effects(if any) from a mash pH in the 6.xx range?

I did a quick check of my mash pH of an American Pale Ale and the mash pH, after I added salts, was at least 6.2 using test strips after about 15 min of mashing.

After everything was in the boil kettle and I added the salts to the unfermented wort the pH was fine prior to boil.

Why was my pH so high? Are there negative effects to a high pH? If I do anything to adjust the mash pH will it have any effect on the wort pH in the boil kettle? How do I adjust it, add acidic malts?

Does it matter, as long as the final product tastes good?

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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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Old 03-14-2011, 04:47 PM   #2
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According to Palmer, mash pH above 6.0 leads to tannin extraction.

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Old 03-14-2011, 05:16 PM   #3
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The beer flavor will not be as bright due to the high mash pH, the extraction efficiency is reduced, the potential for tannin extraction was increased.

You can learn more about brewing water and how to adjust it by downloading and using Bru'n Water. You can download it at the link in my signature line below.

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Old 03-15-2011, 11:24 PM   #4
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Quote:
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You can learn more about brewing water and how to adjust it by downloading and using Bru'n Water. You can download it at the link in my signature line below.
The cells are protected and I can't enter information
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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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Old 03-15-2011, 11:43 PM   #5
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First obvious question: what was the temperature of the wort when you checked the pH?

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Old 03-16-2011, 12:07 AM   #6
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Quote:
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First obvious question: what was the temperature of the wort when you checked the pH?
Room Temp

But even at mash temp how much more would it add to the pH
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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

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