Water pH

[sdent]

I've seen quite a bit of discussion on water pH. I was curious what the consensus was. I was under the ussumption that most waters, no matter the pH, are not heavily buffered. Therefore wouldn't the grain then dictate the pH of the mash? I'd also like to hear if there are any personal accounts of differences in tast as a result of adjusting the initial pH.

 

[david_42]

In traditional brewing, the pH is developed as the mash is heated through various resting temperatures. In common "dump everything in at 152F" practice, water pH can make a difference. I've mainly noticed better and more consistant extraction efficiencies, but I have very soft, pure spring water which is close to 7.0 pH. I adjust to 5.2 with a buffering product.