Help! Too much phosphoric acid in my mash

[BeerLoverHere]

I accidentally put too much phosphoric acid in my mash. My PH level is right where it needs to be, but I know it's because when you mash it levels out to around 5.2 (I think) even though I put a few too many drops in before I mashed. Now that I mashed, it tastes a little funky on the aftertaste. I only mashed in 4 gallons water with phosphoric acid so once I add another 2.5 gallons (w/o phosphoric acid) and then boil form my stove top it could be okay perhaps? It's not too funky, but I can tell it is there.

Can I counter balance this with something? Should I finish with my IPA about 7%? I have lots of hops and some malt extract to add so this could balance it out some after fermentation? Not sure?? I don't know if I should throw this out and start over. I would hate to waste approx 7ox hops and 3.3lbs of LME in my boil if it is going to be funky.

 

[terrapinj]

if your pH for your mash is fine then you don't need to worry

the mash doesn't magically settle at a number - it's based off of the grains, water and any acid/salt adjustments you make - if your pH reading is ok then it will be fine

 

[mattd2]

if your pH for your mash is fine then you don't need to worry

the mash doesn't magically settle at a number - it's based off of the grains, water and any acid/salt adjustments you make - if your pH reading is ok then it will be fine

Reading his post I don't know if he actually took a pH reading, or just expected it to be 5.2

 

[BeerLoverHere]

I took a pH reading before, during, and after mashing using some non-brewing pH strips and it was in between the color marks showing 5.0 and 5.5; it is what I have and each strip has a variety of colors to compare when using; its not exact but within a few tenths of a point either way; in the past it was close enough my for standards and it served it's purpose when I need a pH reading of some sort; yeah, I know I could and should buy better ones to be more exact if I play/toy around with my water some in the future.

Today I changed up my methods as my usual water source I use is all sold out; you get 12 inches of snow w/sub zero degree weather in a weather forecast and ALL water is gone of the shelves at any grocery store in Indiana for a week or so; my local water is too high in pH as years ago when I first tried to use my tap water I did not get the quality in my brew due to my water source; i had to change it up today from my normal routine and use what I got here at my house; anytime in the process of changing something up in one's set-up can be unsettling; in my boredom of being cooped up for 5+ days i figured i could brew and adjust my water accordingly using the acid; next time I will just buy some better pH strips perhaps if I go this route.

thanks; i will finish this out and wait to see if the acidity fades away