Mash pH of 4.8--too acidic?

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BetterSense

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All the articles I can find on mash pH say that 5.2-5.4 is optimum. But they also only mention the bad effects (bad flavor extraction) of having the mash too alkaline. I measured my mash pH in the middle of by mash and it was about 4.8 according to my test strips. Is that bad?
 
No way to accurately test pH without an actual (calibrated) pH meter. Remember, too, that all pH readings should be at room temperature.

Forget test strips. Invest in a meter. (For me, the meter was the single best homebrew purchase I've made. It's made a drastic difference in my beer -- the meter combined AJ's advice and the Bru'n water spreadsheet.)
 

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