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?
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?