batfishdog37
Well-Known Member
I have heard that some malts work better when an acid rest is performed. Which malts, if any, would require this?
I have heard that some malts work better when an acid rest is performed. Which malts, if any, would require this?
Ferulic acid rest is different than the acid rest (temp is different).I don't think there are any. Only the weizen beer can benefit from a rest in low temperaure (40-44C), I call this ferulic rest, but some call it (incorrectly) acid rest
Resurrected!
I was thinking of this, I did a RIS and I think that my pH was off due to the dark malts. I think if I mash in at 115- 120 and adjust the pH I will be able to fix it before any enzymatic conversion takes place. Any one else do this?
My understanding is that when pH is off due to dark malts, its usually means the mash is too acidic (low pH). If you suspect this is what is happening to your RIS, then an acid rest would be attempting to lower it further - which might not be what you want.
I'm no expert, though. I just play one on the internet.
I thought this was the case as well, that the acid rest was more to lower the pH into a good range due to higher alkalinity levels in water. If you're trying to raise the pH in your RIS mash, you can toss some gypsum into the liquor to bring it up a little higher. You could also leave the darkest malts out of the mash for 45 minutes and just toss them in at the end to get all the dark goodness out of them, but after most of the stuff has converted.
I know this is an old post but looking for some help. I have fairly high alkiline water I'm using the PH test strips, I know they aren't very accurate BUT I'm new to brewing I've just brewed my 3rd AG batch. My PH was reading at the top end for my 3 beers I've done (6.2). I would prefer to stay away from added Gypsum or any other addictives. (I'm sure they are fine but would like to be able to do it without). So I'm looking for guidence on an acid rest. 95-100 degrees and for how long? is there a length time per pound of grain? I usually mash at 1.5g/lbs of grain. How many points would you expect an acid rest to drop the PH
I have a Black IPA in the secondary right now. I was hoping the dark malts would bring the PH down. It still read 6.2
The test strip only goes to 6.2 I think its probably more but don't know for sureBefore I was able to bring my PH down to somewhere between 5.1 and 5.8 my beer tasted really astringent, like I had mixed rubber bands into it or something. You might be all right with it around 6 but I' would try the recipe again with some acid to bring the PH down less than 6
Ya I'm on well water and have been putting off getting the water report.If you don't have a water report, you need to get one. Otherwise you will be doing a lot of guessing about what you are trying to adjust.
If you are on well water, you will probably need to have a "Ward's lab" report done. If you use city water, do a google search to see if someone has posted their Ward's lab report for your town. You can save some $ and time and at least have an idea about what you are brewing with.
Once you know what you are working with, acid additions and water modifications are possible. I'd avoid making any adjustments before that though.
I know this is an old post but looking for some help. I have fairly high alkiline water I'm using the PH test strips, I know they aren't very accurate BUT I'm new to brewing I've just brewed my 3rd AG batch. My PH was reading at the top end for my 3 beers I've done (6.2). I would prefer to stay away from added Gypsum or any other addictives. (I'm sure they are fine but would like to be able to do it without). So I'm looking for guidence on an acid rest. 95-100 degrees and for how long? is there a length time per pound of grain? I usually mash at 1.5g/lbs of grain. How many points would you expect an acid rest to drop the PH
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