ferventbrewer
Member
When attempting to hit the optimal 5.2-5.3 pH range in your mash, when is it important to hit that number? Does your mash need to be at pH 5.2 for 60 minutes, 45 minutes or does it just need to end up at 5.2 after 60 minutes?
I'm surprised I can't remember reading this anywhere.
I check my mash pH about 10-15 minutes in and depending on the malts it might be around 5.4 - 5.6. After adding my salts I've noticed I have to wait another 15 minutes or so for any adjustment to take place and when it does it's usually only by a tenth or two. However by the end of my mash I'm usually at 5.2.
I have high bicarbonate and RA water and if I'm making a Porter I've noticed that my mash will hit 5.2 without any additions and it will do it much more quickly than when I use RO water for my light colored beers and adjust the mash with salts (I use phosphoric acid to adjust my sparge water only).
I'm surprised I can't remember reading this anywhere.
I check my mash pH about 10-15 minutes in and depending on the malts it might be around 5.4 - 5.6. After adding my salts I've noticed I have to wait another 15 minutes or so for any adjustment to take place and when it does it's usually only by a tenth or two. However by the end of my mash I'm usually at 5.2.
I have high bicarbonate and RA water and if I'm making a Porter I've noticed that my mash will hit 5.2 without any additions and it will do it much more quickly than when I use RO water for my light colored beers and adjust the mash with salts (I use phosphoric acid to adjust my sparge water only).