PH goes down after mash??? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > PH goes down after mash???

Reply
 
Thread Tools
Old 01-13-2013, 02:35 AM   #1
Toy4Rick
Recipes 
 
May 2011
Oceanside, Ca
Posts: 396
Liked 15 Times on 13 Posts



Hey everyone,

I started my mash today on a Russian Imperial Stout and check the PH, 5.1. At the end of my batch spare I checked it again and now it's 4.7. I thought PH went up as you sparge

This is the second batch where I checked the PH and both times it went down

Thoughts
Toy4Rick
__________________
If I can't ride it... 1997 Goldwing
If I can't shoot it... PX4 Storm, Browning Buckmark, S&W 357, Ruger 10-22
or drink it... my Homebrew

Why bother

 
Reply With Quote
Old 01-13-2013, 03:13 AM   #2
mabrungard
HBT_LIFETIMESUPPORTER.png
 
mabrungard's Avatar
Recipes 
 
Feb 2011
Carmel, IN
Posts: 4,112
Liked 596 Times on 461 Posts


Are you brewing with RO or distilled water?
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks

 
Reply With Quote
Old 01-13-2013, 03:46 AM   #3
Toy4Rick
Recipes 
 
May 2011
Oceanside, Ca
Posts: 396
Liked 15 Times on 13 Posts


No. Oceanside city tap water that's is going thru a charcoal filter

Toy4Rick
__________________
If I can't ride it... 1997 Goldwing
If I can't shoot it... PX4 Storm, Browning Buckmark, S&W 357, Ruger 10-22
or drink it... my Homebrew

Why bother

 
Reply With Quote
Old 01-13-2013, 07:14 PM   #4
GotPushrods
Recipes 
 
Jul 2012
Phoenix, AZ
Posts: 574
Liked 135 Times on 97 Posts


A couple of thoughts:

1) Are you cooling a sample to room temp before taking a reading? Even if your meter has ATC, it's best to take measure a cool sample. Know that the pH target will be different so take that into account.

2) Most people don't like to hear it, but I would never trust a meter under $200 for less than 10 minutes without recalibrating. (Not that you can't get great results from a cheaper meter, assuming you know it's limitations and use it correctly) There will certainly be those with good results, but it's my rule of thumb. Pour or mix fresh 4 and 7 buffers, and calibrate again. If you want to test your meter's stability, there is a sticky in the Brew Science section dealing with that.

 
Reply With Quote
Old 01-15-2013, 03:34 AM   #5
Toy4Rick
Recipes 
 
May 2011
Oceanside, Ca
Posts: 396
Liked 15 Times on 13 Posts


I'm checking my PH with a test strip, dip and read method

Toy4Rick
__________________
If I can't ride it... 1997 Goldwing
If I can't shoot it... PX4 Storm, Browning Buckmark, S&W 357, Ruger 10-22
or drink it... my Homebrew

Why bother

Reason: Typo

 
Reply With Quote
Old 01-16-2013, 02:16 AM   #6
tgmartin000
Recipes 
 
May 2011
Denver, CO
Posts: 1,255
Liked 87 Times on 72 Posts


Temperature has an effect on pH. Make sure to cool to room temp before checking.

 
Reply With Quote
Old 01-17-2013, 02:24 AM   #7
Toy4Rick
Recipes 
 
May 2011
Oceanside, Ca
Posts: 396
Liked 15 Times on 13 Posts


Maybe I am missing something here

Start the mash, temp is ~154*, PH is 5.1
1 hour later after sparging the temp might be ~165, PH is 4.7

How long does it take the little pad on the end of the strip to cool before reading?

Toy4Rick
__________________
If I can't ride it... 1997 Goldwing
If I can't shoot it... PX4 Storm, Browning Buckmark, S&W 357, Ruger 10-22
or drink it... my Homebrew

Why bother

 
Reply With Quote
Old 01-18-2013, 01:57 PM   #8
Walking_Target
Recipes 
 
Sep 2011
Peterborough, ON
Posts: 228
Liked 12 Times on 11 Posts


What temp did you sparge at? What was the grain bill?

It's possible sparging released tannins or other acidic compounds.

 
Reply With Quote
Old 01-18-2013, 02:05 PM   #9
cluckk
Recipes 
 
Apr 2005
San Antonio, TX
Posts: 1,599
Liked 360 Times on 230 Posts


Quote:
Originally Posted by Toy4Rick View Post
Maybe I am missing something here

Start the mash, temp is ~154*, PH is 5.1
1 hour later after sparging the temp might be ~165, PH is 4.7

How long does it take the little pad on the end of the strip to cool before reading?

Toy4Rick
Actually, you need the wort to cool before dipping the strip into it. They are not meant to work at high temperatures. You then have to compensate for the temperature diffference.

According to Gordon Strong (Brewing Better Beer) the strips are meant to work with wort that is room temperature (about 68degF). You then subtract 0.3 from the reading to get the results for Mash temperature.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much mash can a mash tun mash? Need Help for Tomorrow's Brew! ryan_pants Equipment/Sanitation 8 09-19-2014 05:39 PM
Does adding baked pumpkin pie filling to the mash affect the mash pH? jmf143 Brew Science 5 09-17-2013 09:43 PM
Conveting a Single Infusion Mash to a Hochkurz Double Decoction Mash DSmith Brew Science 5 09-20-2012 02:57 PM
Chart of mash temps and water/grain mash ratio by style kellzey All Grain & Partial Mash Brewing 8 08-15-2012 02:47 AM
partial mash.OG,break material,mash tun efficiancy questions dzlater All Grain & Partial Mash Brewing 9 07-07-2008 12:15 AM


Forum Jump