CadillacAndy
Well-Known Member
So I did my first run with my new cooler MLT and decided to go with something with minimal grains in order to really get a good handle on my system. I tested my water first, and the pH was 7.6. I proceeded to go thru the process, cooled my wort down to 70F and took another pH reading - it was 6.6.
I've made several partial mash/partial extract batches - usually stouts and porters - and the pH for those has been in the 5.2 - 5.7 range.
My grain bill for my AG Kolsch was:
8.5lbs German 2-row Pils
8oz Vienna malt
Based on my expected gravity reading (1.049) and actual measured gravity (1.052) it looks like my efficiency was around 80%.
So my question is what could have caused the pH to get so high? I have a copper manifold in my cooler and a copper immersion chiller. I soaked and cleaned all of that before I used it. I also used a new aluminum kettle - I preboiled 7 gallons of H20 to get the inside oxidized before I used it, and then cleaned that with oxyclean and triple rinsed. Could any of those metals leech into my wort to cause the high pH number? I'm not a scientist by any means, so forgive my ignorance if that's not how things work. Do hops have a major effect on pH? I used 1.75oz of Williamette (I forgot to get Hallertau from the LHBS - doh!)
While I'm not overly concerned - I've learned to relax and fun with everything, I'd like to end up with the best possible end product.
I've made several partial mash/partial extract batches - usually stouts and porters - and the pH for those has been in the 5.2 - 5.7 range.
My grain bill for my AG Kolsch was:
8.5lbs German 2-row Pils
8oz Vienna malt
Based on my expected gravity reading (1.049) and actual measured gravity (1.052) it looks like my efficiency was around 80%.
So my question is what could have caused the pH to get so high? I have a copper manifold in my cooler and a copper immersion chiller. I soaked and cleaned all of that before I used it. I also used a new aluminum kettle - I preboiled 7 gallons of H20 to get the inside oxidized before I used it, and then cleaned that with oxyclean and triple rinsed. Could any of those metals leech into my wort to cause the high pH number? I'm not a scientist by any means, so forgive my ignorance if that's not how things work. Do hops have a major effect on pH? I used 1.75oz of Williamette (I forgot to get Hallertau from the LHBS - doh!)
While I'm not overly concerned - I've learned to relax and fun with everything, I'd like to end up with the best possible end product.