So like many all grain brewer I manage my pH through the use of acid malt and PA additions as well as adjusting the hardness of my water profile.
I have for most part aimed for a target mash pH of between 5.2-5.5, specifically 5.3. The exception to this being stouts which I mash at 5.5.
My understanding is that a mash pH of 5.3 is optimal for maximum conversion of starch and that the higher pH of 5.5 results in greater fullness and smoothness of roasted malts.
However recent reading around the topic have indicated to me subtle nuances that can be achieved for different mash pH's within this range of 5.2-5.5.
Another thing I have always done is acidify my sparge water with PA down to a pH of around 5.5. This was simply a safety measure to avoid tannin extraction and to help the kettle pH fall correctly.
Up to now I have not measured kettle pH. But I want to start measuring and adjusting (if necessary) kettle pH at the start and end of boil.
I have also read that some yeast acidify more than other during fermentation.
There is a lot of conflicting information around the net, so I have made this post to gain some clarity. Could someone please explain the following
Mash pH effects on saccrification- in terms of which pH is optimal
Mash pH effects on bitterness perception of alpha acids -if this is separate from kettle pH
Mash pH perception of crispness or fullness of mouthfeel
Mash pH perception roast grains and crystal malts
Kettle pH effects on bitterness perception
Kettle pH effects on hot break, clarity
Kettle pH of hop flavor and aroma
What the optimal pH in each instance to achieve the desired result and what pH should my beer be prior pitching and at FG?
Sorry for the massive scope, but there is a lot of conflicting information around.
Cheers
I have for most part aimed for a target mash pH of between 5.2-5.5, specifically 5.3. The exception to this being stouts which I mash at 5.5.
My understanding is that a mash pH of 5.3 is optimal for maximum conversion of starch and that the higher pH of 5.5 results in greater fullness and smoothness of roasted malts.
However recent reading around the topic have indicated to me subtle nuances that can be achieved for different mash pH's within this range of 5.2-5.5.
Another thing I have always done is acidify my sparge water with PA down to a pH of around 5.5. This was simply a safety measure to avoid tannin extraction and to help the kettle pH fall correctly.
Up to now I have not measured kettle pH. But I want to start measuring and adjusting (if necessary) kettle pH at the start and end of boil.
I have also read that some yeast acidify more than other during fermentation.
There is a lot of conflicting information around the net, so I have made this post to gain some clarity. Could someone please explain the following
Mash pH effects on saccrification- in terms of which pH is optimal
Mash pH effects on bitterness perception of alpha acids -if this is separate from kettle pH
Mash pH perception of crispness or fullness of mouthfeel
Mash pH perception roast grains and crystal malts
Kettle pH effects on bitterness perception
Kettle pH effects on hot break, clarity
Kettle pH of hop flavor and aroma
What the optimal pH in each instance to achieve the desired result and what pH should my beer be prior pitching and at FG?
Sorry for the massive scope, but there is a lot of conflicting information around.
Cheers