bytor2012
Well-Known Member
Hello brew lords!
I was brewing a Pilsner the other day. My plan was to use a triple decoction mash. I doughed in at the acid rest temp and hit my target temp of 100 F. I let it rest for 30 minutes and I checked the ph. It was 5.7. I, then, attempted to lower it by adding 1 g of gypsum. I gave it 10 minutes and checked the ph again. It went up to 5.82. I scratched my head...this can’t be right. I proceeded to calibrate my ph meter (hi-98128) and checked again...same result. I added another gram of gypsum. Ph 5.85. WTF? I then added .5 g gypsum and .5 g calcium chloride. Ph 5.9. Next, I added 1 oz of crushed debittered Belgian black malt. No change. What the heck is happening here??? In theory all of those things should have lowered the ph. To me, it’s like having a pot of water on the stove, applying heat and watching the temperature go down instead of up! Can anyone shed some light on this scenario?
I was brewing a Pilsner the other day. My plan was to use a triple decoction mash. I doughed in at the acid rest temp and hit my target temp of 100 F. I let it rest for 30 minutes and I checked the ph. It was 5.7. I, then, attempted to lower it by adding 1 g of gypsum. I gave it 10 minutes and checked the ph again. It went up to 5.82. I scratched my head...this can’t be right. I proceeded to calibrate my ph meter (hi-98128) and checked again...same result. I added another gram of gypsum. Ph 5.85. WTF? I then added .5 g gypsum and .5 g calcium chloride. Ph 5.9. Next, I added 1 oz of crushed debittered Belgian black malt. No change. What the heck is happening here??? In theory all of those things should have lowered the ph. To me, it’s like having a pot of water on the stove, applying heat and watching the temperature go down instead of up! Can anyone shed some light on this scenario?