My mash ph seems too low, what should I do?

Doing a Belgian pale ale with 8 lbs of grain and 1.5 lbs of sugar.

I checked the ph of my mash and it seems to be 5.0. I used test strips that I'm sure aren't the most accurate in the world but every time I've ever used them they have matched up with a 5.4 ph. I'm a little embarrassed to admit that the grains I'm using were crushed a few months ago, so I think that might be the problem. My temps are okay.

If I am in fact mashing with a ph that is too low is there any fix necessary? I assume this will thin the beer out and I could add some maltodextrine. I can also add some DME if necessary but I done have a refractometer, so I'm not sure how much to add. I also don't have iodine, so I'm just assuming that conversion is occurring.

RDWHAB?

I also have some amalyse enzymes, which I've never used before, but if that might be useful I'm all ears.

There is considerable experimental evidence that test strips read .3 pH low on mashes. http://braukaiser.com/wiki/index.ph...st_strips_for_pH_measurements_in_home_brewing

So, with the fudge factor your 5.0 is pretty good, but the 5.4 is a little worrisome. In general too low is better than too high. I’ve had batches at 5.0 on a pH meter and they were fine, maybe a little acidic on the stomach.

Thanks. I'm going to assume my test strips are getting old.

RDWHAB it is. Never failed me before.

Fyi a bit of baking soda will bring up your mash pH.

What temp did you test at? That makes a difference.

Graduate to a good pH meter. The strips are not accurate. Also, it depends on the temp the equipment is calibrated at. This is often around room temp so you must add about .3 for a mash temp of 150. So at 5 you may be a very nice 5.3. I would worry about 5.4 which goes to 5.7.