Originally Posted by cootr_brn
1. Test the pH of your brew water before you start brewing
- Depending on the beer style it may vary a little but it should be close to 5.2
Not exactly, is it wiser to check ph after you dought-in the grains, they contribute a lot in pH lowering, ecpecialy the darker ones.
Second time I check pH is the sparge water, it should be below 6. Actually now I'm just addig roughly 1ml of poshphoric acid per gallon.
Sometimes I also check pH of wort before hoping, I've heard it should be around 5.3 for best hoping results.