Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Anyone here around Beaverton, OR? Mash pH question...
Reply
 
Thread Tools
Old 05-15-2013, 10:15 PM   #1
el_loco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Beaverton, OR
Posts: 86
Liked 1 Times on 1 Posts
Likes Given: 7

Default Anyone here around Beaverton, OR? Mash pH question...

I'm in Beaverton OR and our water is generally great. My mash pH though seems to always be a tad high, like 5.7 ish. Anyone around me that has solution so I don't have to do as much trial and error? Any thoughts from anyone else?


el_loco is offline
 
Reply With Quote
Old 05-15-2013, 10:24 PM   #2
hopdoc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 79
Liked 5 Times on 3 Posts
Likes Given: 9

Default

http://www.homebrewtalk.com/f36/beav...stions-291693/


hopdoc is offline
 
Reply With Quote
Old 05-16-2013, 12:02 AM   #3
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mabrungard's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 3,302
Liked 324 Times on 269 Posts
Likes Given: 30

Default

Well if you are trying to brew a pale beer with little crystal malt content, the resulting mash pH is not that surprising. Adding an acid is often required in that case. There are multiple ways of adding acidity...adding more calcium, performing an acid rest, adding acid malt, or adding a refined acid such as lactic or phosphoric. Visit the Water Knowledge page of the Bru'n Water site to help figure out what is going on and how to attack it.
__________________
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
mabrungard is offline
 
Reply With Quote
Old 05-16-2013, 05:01 PM   #4
el_loco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Beaverton, OR
Posts: 86
Liked 1 Times on 1 Posts
Likes Given: 7

Default

I've used Bru'n water but have not had the success with it that I'd like, certainly because water chemistry is a very deep topic and a little knowledge is more dangerous than it is helpful.

I'm considering doing a mini mash, say 5% of the recipe, the night before and taking pH readings. Then I could calculate addition of acid malt or lactic acid to the full grain bill?
el_loco is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maibock mash temp question (Partial mash) motobrewer All Grain & Partial Mash Brewing 6 01-14-2015 01:51 AM
Beaverton OR Water Questions joetothemo All Grain & Partial Mash Brewing 6 08-09-2012 10:13 PM
Partial Mash Question - mash temperature too high, low O.G.? KSR All Grain & Partial Mash Brewing 8 03-15-2011 08:18 PM
To Mash or not to Mash, That is the Question Optimus_Pwn Beginners Beer Brewing Forum 28 11-08-2010 12:04 PM
Partial Mash (Mini Mash Tun) Question hbhudy All Grain & Partial Mash Brewing 11 10-13-2010 12:39 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS