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Indeed, that is likely to be the case (in situations where the brewer adds acids and/or significant amounts of Ca and/or Mg). It may be a while before the next version makes an appearance, as I am hoping to get more data to analyze. Plus I'll need to carefully check all of my calculations (I...

I must respectfully disagree, at least with regards to dark roasted malts. As Fig. 1 in my latest paper shows, even though Briess roasted malt (e.g.) exhibits some nonlinearity in its acidity, once can fit this acidity data with a straight line and get a fit that is not appreciably different...

I need to emphasize this factor of 0.6 is only a preliminary estimate, based on homebrewers' mash pH data that have so far been posted (and that I have analyzed). Furthermore, the data that are available certainly do not allow one to try to discern a different factor for different types of...

Hi Rev2010, Thanks for the response. I appreciate your wanting to not give out your recipes. Perhaps you'd be willing to send the info to me via PM or email? I would encourage you to do this, as I feel like my next version of MpH will be rather more reliable at predicting mash pH values...

Just found this thread. I checked my MpH calculator version 3.0 for the issue discussed here. Now this version does not account for the fact that HCO_3^- is not fully neutralized at typical mash pH values. However, it does calculate (essentially) equivalent normality values for (e.g.) 1.68 gm...

You have some nice mash pH data here. Would you consider posting similar data (from other beers you have brewed) in the thread https://www.homebrewtalk.com/forum/threads/wanted-mash-ph-measurements.661544/ ? Such data will help everyone sort out the prediction of mash pH in actual beer-making...

It looks like you might have some useful mash pH info. Would you consider posting such results to the thread https://www.homebrewtalk.com/forum/threads/wanted-mash-ph-measurements.661544/ ? Cheers!

This is some really nice mash pH data you have posted here. Would you be willing to post more such data to the thread https://www.homebrewtalk.com/forum/threads/wanted-mash-ph-measurements.661544/ ? If so, it would be of great help to those that are trying to develop mash pH estimation...

Are you willing to share these DI pH values?

Only if it's tired.

A question that gets right to the heart of things. Good! Let me explain my overall procedure before I throw out any numbers. Anyone that has read my recent paper (with Mick Spencer -- ... Mash pH III ...) will know that we (i) made some measurements on distilled-water mash pH values and...

@Blazinlow86, I just found this thread. I believe I can shed some light on your observations. The mash pH estimates used in Beer Smith (at least v2, if not also v3) are based on a couple of papers I wrote in 2013, which can be found on my blog (listed below in my signature). The papers report...

Unless I have a very good reason to do otherwise, I assume the distilled-water pH of Pils/Lager/2-row malts to be 5.72. That is what I assumed in my calculations for eric19312's beer. Why? Because I feel that is a good average distilled-water mash pH for malts in this category. Sure, some...

I've run your above data through my (still under development and not ready for release) version 4.0 of MpH. I obtain a predicted mash pH of 5.31, which is not too far off from your later pH measurements. Or to turn it around, I predict it would have taken 7.0 mL of Lactic acid to hit a mash pH...

Nice! I cannot recall, have you made you calculator available?

Thanks for the clarification. Cheers!

Sorry, but I have one more question. Do you know if your alkalinity number is "as CaCO_3 (calcium carbonate)" or is simply the HCO_3 (bicarbonate) concentration? Thanks again!

Thanks for the reply. So does this mean for all of your data above that all of the reported acid was added before your given mash pH values, or, in some cases, was there some acid added after the given pH values? I ask because the pH readings we need here are those that have been taken after a...

Indeed, for future mash-pH-data posts, it is ideal to know either (i) alkalinity as CaCO_3 or (ii) ppm bicarbonate along with the pH of the source water. Thanks for pointing this out, AJ.

I do have a question. In several of these beers you added acid at various times during the mash. For these beers, are the pH measurement taken after all of the acid was added? Cheers!