I read i need a ph between 5.2 and 5.6 to make the most of the wort enzymes. I have yet to make my first all grain batch so need to know beforehand how stable the ph of the wort would be during the mash process. My water ph is 7.4. How much can i expect the ph to drop with a 1 litre (metric) to 1 lb mix.
I don't want to be in a situation where i lower the mash ph to the perfect 5.4 onlly to find the ph dropping further during the mash. So the main question is would the mash be stable from the start onward or does the mash ph change throughout the process.
SORRY THIS SHOULD HAVE GONE TO THE ALL GRAIN BREWING SECTION. CAN A MOD MOVE PLEASE.