bobbyshambo21
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- Joined
- Jan 16, 2013
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So I have been having problems with hitting my OG. After posting my issues here, as well as talking with some employees of NB, I have started to move towards adjusting mash PH. I have ruled out the crush, my instruments, etc.. so the next thing to try varying is mash PH because I think my PH's have been high. The only batch I nailed my OG on was a stout- Higher roasted malts, higher acidity- possibly brought my PH into the correct range. I just bought a PH meter and some acidulated grain. I have a concern that my PH may be too high for even this to work, but I'm not sure. From what I've read, the rule of thumb is 1% of grain bill = .1 PH and that to avoid a sour flavor from the acidulated malt to stay under 10% of my total grain bill. What if I need to adjust for more than 1.0 PH? What other approaches can I take? Also, my plan was to dough in, stir like crazy and check the PH at room temp. ASAP so as to add the acidulated malt before too much conversion happens. I'm looking for suggestions regarding this process as I have never done it before... brewing tomorrow morning so any info would help!
Sorry for the epically long post. Thanks in advance!
Sorry for the epically long post. Thanks in advance!