Water PH

melon_convino · Jan 29, 2015

Hi Im new in all grain and I have this question about the PH of the water.
So most of the brewer want to target a PH of 5.2 but when?
1- For the strike water before add the grains?
2- All time Truth the mash?
3- The wort before the boil?

I'm a little confuse how you can see. Thank you for your help. :mug:

McKnuckle · Jan 29, 2015

It's the pH in the mash that is of greatest concern, and is what brewers refer to when they discuss a range of 5.2-5.6.

Sippin37 · Jan 29, 2015

Correct, during the mash. I normally target about 5.4 myself.

doug293cz · Jan 29, 2015

pH of the water is of little importance. It's the alkalinity of the water that you need to care about. A couple of references to get you started:

https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/
https://sites.google.com/site/brunwater/

Brew on

beerkench · Jan 30, 2015

Around 10 mins into the mash you want to be getting your Ph in the desired range. Mash Ph will slowly rise during mashing so it's said that the 10 min mark is a good point to get it right.

Sent from hell
using Home Brew

BlueHouseBrewhaus · Jan 30, 2015

+1to all of the above. Check out the Brew Science forum and the Water Chemistry Primer for lots of good info. Anything from AJ or Martin is good advice. Oh, and DO NOT use 5.2 Stabilizer. There are many threads saying it doesn't work and just adds a lot of salt to your beer.

melon_convino · Jan 30, 2015

Thank you guys, I got it.
I ask for a water report here in WY and they use different source so never bring the same components. I supoust that my only option know is built my water from RO. I will be reading a little more to how do this.
Thanks again :tank:

melon_convino · Jan 30, 2015

Thanks dude, this will make it simple for a newbie

Water PH

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