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Old 11-21-2011, 01:59 PM   #1
Feb 2011
Scottdale, PA
Posts: 24

I'm getting ready to brew a Stout and am paying attention to pH for the first time.

The thing I'm most confused about is whether mash water pH should be measured before grains are added, or after the mash is complete.

The tap water, which I've been using for about a year and with which I've not had many difficulties, is around 7.2 pH. I plan on checking the various levels when I make this next batch and am wondering when I should be checking and what numbers are appropriate. I read John Palmer's information, but am still a little confused.

Any help is appreciated.

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Old 11-21-2011, 02:26 PM   #2
Bmorebrew's Avatar
Mar 2010
Baltimore, Maryland
Posts: 474
Liked 13 Times on 13 Posts

Measuring the pH of the water before you add grains means little. The mash pH is what you're interested in. Shoot for around 5.2. Measure during the mash, near the beginning to be able to make adjustments if necessary. And take a small sample out of the mash tun - don't put the probe in the mash tun. And cool the sample to room temp before you run it.

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Old 11-21-2011, 02:31 PM   #3
shutupjojo's Avatar
Dec 2010
dundee, Oregon
Posts: 471
Liked 29 Times on 21 Posts

A good way to cool your sample is keep a few shot glasses in the fridge and transfer
the sample back and forth. Cools it down quik.

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Old 11-21-2011, 09:18 PM   #4
May 2010
Wixom, Michigan
Posts: 609
Liked 22 Times on 20 Posts

You're shooting for a mash pH of approx 5.5 at "room temp". It would be approx 5.2 at "mash temp", but measuring it at that temperature shortens the life of your pH meter electrodes. Check out the Brew Science forum for more info.
Vir sapit qui pauca loquitur

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