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  1. A

    Yet more evidence that commercial brewers do not mash at 5.2 to 5.6 pH ...

    Damn, science is a harsh mistress. Thank you, @hopjuice_71, for your report. I guess I'll try going back to 5.4 and seeing if things snap back. Again, we don't want to assume efficiency correlates with better beer, so I guess I won't be convinced until I try this with Helles (my personal...
  2. A

    Yet more evidence that commercial brewers do not mash at 5.2 to 5.6 pH ...

    Fwiw (probably nothing), I’ve mashed at 5.65 (room temperature) for my last four batches instead of my usual 5.4 (room temperature), and my efficiency has suffered a significant hit. Upwards of 5 gravity points. Now, maybe that hit is worth it if it results in better beer. But it sure doesn’t...
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