PH Test strips

I picked up so PH test strips meant for beer. I wanted to test the water I used.

problem - The colors go from 4.6 to 6.2 and the color was THIS but a little brighter purple.

Does not match anything even close to the charts. They did not have a wider range set that I was hoping for.

In your opinion is this OVER 6.2 (like 10 or something). And if so what can I add to my brew to get it in a range (and what range should it be?)

Well, pure water has a ph of 7. Sometimes, all you have to do is add your grain to the water, and the acidity of the grains bring the mash ph down to the right range. You could check it then, to see where you are. Checking the ph of the water is meaningless, since it's the ph of the mash that is important.

since it's the ph of the mash that is important

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Seems smart - thanks

And if your mash pH goes really wonky, use 5.2.

And if your mash pH goes really wonky, use 5.2.

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Oddly that means absolutely nothing to me.

Five Star Buffer 5.2. Your LHBS will have it. It keeps the mash at a 5.2 pH.

Grinder12000 said:

Oddly that means absolutely nothing to me.

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Haha- he's referring to a product called "5.2 stabilizer" or something like that. We all tend to have a jar of it tucked away. I use it in every mash, because I have alkaline water and I never did get a water report. What it does is stabilize the mash ph at 5.2, no matter what the actual water ph is. I have no idea how it works, and I've only checked my mash ph once while using it (and it was a bit over 5.2, but was hard to read since it was a darker beer). I still use it, thinking that it can't hurt, might help.

It does stabilize the ph, but doesn't correct things like residual alkalinity and correct for too much bicarbonates that can cause some off-flavors.

I saw a jar of this at my LHBS store today (ph stabilizer), is it necessary?

... that depends on your water report. For some of us yes, for some of us no.

For example, my water is a bit hard, and makes an excellent British beer with no alteration. If I'm doing a pale ale, I use Campden to knock out the chloramines, and PH 5.2 to stabilize the mash and sparge water.

For example, my water is a bit hard, and makes an excellent British beer with no alteration. If I'm doing a pale ale, I use Campden to knock out the chloramines, and PH 5.2 to stabilize the mash and sparge water.

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Yep, I do the same thing here!

try a swimming pool test kit. It is a titration type, but works pretty good. you can also get an idea on the alkalinity - also a titration.

All you can really judge from the tests strips is that if it's darker than the highest color, then it's a higher pH than that one. If you really want to know, grab a wine pH test kit. Or take a water sample to a pool supply store. Calling the might actually get an answer as well.

Where I live the water is a nice 8.39 pH. I really don't know what else is in the water here so I just use bottled water when I brew.

My city water has chlormine in it, kills tropical fish must be good for humans and your bier also? Next to the Koi pond is a well with 7.15-7.17 Ph water that tastes good and is perfect for the Koi's health plus the same temp as their pond. I'll brew with well water city for the dishwasher.