Dark grains & pH

[beerisyummy]

Greetings Zymurgists,
I have read that a good way to reduce astringency from dark grains in stouts etc. is to add them at the end of the mash. When one does this, it would stand to reason that you'll be driving down the pH. But it also seems that you'd want to hit your pH target for the rest of the mash sans dark grains to ensure good extraction. Is it a problem then if the pH at the end of the mash is "too low?" What say you?

 

[BrewnWKopperKat]

@beerisyummy : if you haven't checked out the "similar threads", take a look at these three (links below). It's possible that the similar threads on those three links will lead to additional information.

• Question about Mash PH and late mash addition steeped grains. | Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum
• Mash pH with steeping and cold-steeping dark grains. | Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum
• Target Mash pH if Adding Dark Grains at Vourlaf? | Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

 

[dmtaylor]

Final mash pH only matters if it also results in the final fermented and packaged beer pH being "too low" to where the beer tastes tart or acidic when it's not supposed to. Taste the finished beer before packaging, and adjust with a little pickling lime or baking soda at that time IF necessary. You likely won't need to but taste to find out anyway.