Home Brew Forums > Home Brewing Beer > Brew Science > Why does a mash tend to settle at or near the right pH for mash enzymes
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Old 05-20-2009, 02:38 PM   #11
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Originally Posted by rocketman768 View Post
No. If it weren't the case, then we wouldn't be making beer...just like the anthropic principle.

Not necessarily. It would just have taken longer as we would have had a need to discover that the pH of the mash needs to be adjusted first. Either through the addition of lime or acids. We figured that out with other foodstuff that needs a different than natural pH.


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