stewart194
Well-Known Member
I finally bought a pH meter and tested my mash pH. I was surprised to find that it read 4.6. I've read that 5.2 to 5.4 is the ideal range. I've also read that pH climbing too high, 5.8 and above is generally the problem. I bought some lactic acid to adjust it with in case it was too high.
What I didn't expect is that my pH would be too low. It was 4.6 in my mash and 4.6 during my sparge.
Is this possible? I use RO water and add Gypsum, Calcium Chloride, etc appropriate for the style I'm brewing if that makes a difference...but this is the first time I've tested the pH. I've also ordered some new calibration solution to rule that out.
If anyone has any ideas or comments on this I would appreciate it!
Thanks!
What I didn't expect is that my pH would be too low. It was 4.6 in my mash and 4.6 during my sparge.
Is this possible? I use RO water and add Gypsum, Calcium Chloride, etc appropriate for the style I'm brewing if that makes a difference...but this is the first time I've tested the pH. I've also ordered some new calibration solution to rule that out.
If anyone has any ideas or comments on this I would appreciate it!
Thanks!