BIAB/Full Volume Mash and wort fermentablity

[Gavin C]

that's exactly why I posted the first question...It only makes sense that the pH would be less acid than predicted...so I definitely need top get a pH meter and figure out how to use the water software... dang it!

I find the opposite. The predicted pH are higher than measured. Make sure you input the

• correct volumes of mash and Sparge ( in my case that's zero)
• Correct starting water ( adjusted values in some instances are needed from your Ward labs report)
• Correct mineral additions
• If using CaCl2 be sure to measure the concentration of it or better yet make up a solution of known strength
• Correct grist

This will give the algorithm the best chance at accuracy but measuring the results are still needed.
Eg: last brew planned and predicted pH 5.4
Measured pH 5.33

The bottom line is that the predicted mash acid or alkaline adjustments will never be exactly spot on. Gotta measure.

Edit. Just realized I got the wrong end of the stick. You said less acid which is what I see too. I was thinking less pH meaning more acid. Sorry. Disregard.

 

[Rhaop]

Great read on this! I started all grain and did about a dozen batches with a cooler and batch sparging, switched to biab and noticed a strange aftertaste on some of my lighter beers and wheat heavy beers I determined to be astringency, last three batches i've done have had gypsum and choride additions along with acid malt

Two witbiers and a pilsner cream ale, I'm anxious to see how the estimated mash ph will effect my finished brews

For comparison my estimated ph for the witbiers would have been 5.9+ according to ez water spreadsheet, after additions 5.5 at room temps, not to mention the Ca for my tap water was tested at only 15