Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Adjusting pH
Reply
 
Thread Tools
Old 07-26-2011, 02:00 PM   #1
Bru
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Johannesburg, South Africa
Posts: 841
Liked 2 Times on 2 Posts

Default Adjusting pH

Can someone please clarify when to take a mash pH reading and the best way to adjust pH.
When do you take a Ph reading ?
If the pH is too high - do you adjust it and how ? Or do you note the reading and adjust the next batch ?


Bru is offline
 
Reply With Quote
Old 07-26-2011, 02:58 PM   #2
BeerJorge
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Arizona
Posts: 327
Liked 5 Times on 4 Posts

Default

It depends on what you are brewing... but typically about 15 minutes into the mash is when you take your pH reading...

You should have an idea of what adjustments you'll make before you start brewing... (use brewing software)

Use either Gypsum or Calcium Chloride to bring the pH down... or Chalk to bring pH up...


BeerJorge is offline
 
Reply With Quote
Old 07-27-2011, 09:04 AM   #3
Bru
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Johannesburg, South Africa
Posts: 841
Liked 2 Times on 2 Posts

Default

Before I start mashing I add CaCl, CaSO4, pH5.2 and occasionally lactic acid as well - sometime the pH of my water is higher than normal.
If I take a reading 15 mins into the mash and find the pH is too high should I add lactic to bring it down ?
Or should I add more CaCl/CaSO4 ?
Bru is offline
 
Reply With Quote
Old 07-27-2011, 12:25 PM   #4
jmf143
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Wixom, Michigan
Posts: 608
Liked 19 Times on 18 Posts
Likes Given: 2

Default

Lactic is much more effective than calcium chloride or calcium sulfate in reducing your mash ph. You can also use acidulated malt in your grain bill - 2% to 3% by weight. See the stickies in the Brew Science section for some excellent info on water adjustments.
__________________
Vir sapit qui pauca loquitur
jmf143 is offline
 
Reply With Quote
Old 07-27-2011, 12:52 PM   #5
Bru
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Johannesburg, South Africa
Posts: 841
Liked 2 Times on 2 Posts

Default

If I see my mash pH is too high during the mash - do I adjust it by adding lactic or do I add lactic to the next batch ?
In other words is there any point to adjusting the mash when its already 15mins in ?
Bru is offline
 
Reply With Quote
Old 07-27-2011, 01:04 PM   #6
HotbreakHotel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Grand Rapids, MI
Posts: 352
Liked 3 Times on 3 Posts

Default

Yes, I find it's ok to adjust 15 minutes into the mash. That's usually when I do it.

Some people dough in at 104*F (40C), adjust the mash pH, then raise the mash temp. This method will only work if your mash is direct fired because if you have to add more water to raise the mash temp that will change the pH.
HotbreakHotel is offline
 
Reply With Quote
Old 07-27-2011, 01:21 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,467
Liked 6067 Times on 4318 Posts
Likes Given: 1559

Default

Quote:
Originally Posted by HotbreakHotel View Post
Yes, I find it's ok to adjust 15 minutes into the mash. That's usually when I do it.

Some people dough in at 104*F (40C), adjust the mash pH, then raise the mash temp. This method will only work if your mash is direct fired because if you have to add more water to raise the mash temp that will change the pH.
You know, I've never thought about it. But I have a HERMS and could easily do that. Thanks for the tip!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 07-27-2011, 01:29 PM   #8
Bru
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Johannesburg, South Africa
Posts: 841
Liked 2 Times on 2 Posts

Default

Thanks for the reply.
Ive got direct fired (RIMS) but surely that would change the character of the finished beer as conversion starts at lower temps ?


Bru is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adjusting water for RIS Pommy All Grain & Partial Mash Brewing 1 11-28-2010 08:28 AM
Adjusting pH uechikid All Grain & Partial Mash Brewing 32 12-05-2009 02:31 AM
adjusting water caver95 All Grain & Partial Mash Brewing 6 03-25-2009 03:54 PM
Adjusting PH Gusizhuo All Grain & Partial Mash Brewing 6 11-13-2007 07:27 AM
Adjusting my OG Gabe All Grain & Partial Mash Brewing 1 08-16-2006 09:19 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS