Boy this is getting annoying... Mashed in a brown ale at 150f.. No water modifications prior to mash-in.. PH still ridiculously high.. Took a double dose of 5.2 and a 2 tsp of Calcium Chloride, 2 tsp of gypsum, and a tsp of phosphoric acid to get down to ~5.4.. Really annoying..
Still having Mash PH issues..
- Thread starter JamieT
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boo boo
Well-Known Member
Are your strips or pH meter accurate?
You are taking into account the temperture when you check the pH aren't you?
If they are, then next time omit the 5.2 buffer and try gypsum and acid to lower the pH.
You are taking into account the temperture when you check the pH aren't you?
If they are, then next time omit the 5.2 buffer and try gypsum and acid to lower the pH.
jescholler
Well-Known Member
What is your starting water profile?
boo boo
Well-Known Member
Have you had trouble in the past?
How do your beer taste? That would be the ultimate test.
How do your beer taste? That would be the ultimate test.
Kaiser
Well-Known Member
what is the water profile and a sample recipe?
Don't use 5.2. That stuff seems pretty useless to me.
Kai
Don't use 5.2. That stuff seems pretty useless to me.
Kai
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