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Brewing Tomorrow - Need Advice On Grain DIpH

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Go figure. Every summer I brew a few batches of Witbier using a favorite Witbier recipe. This year I changed the water profile by doubling the amount of Lactic acid normally used. The idea was to see if I or anyone else would notice. One would be led to believe the resulting 4.97 mash pH broke all the rules. But in fact this year's batch of Witbier received more compliments than ever. It just goes to show that a mash pH range of 5.2 to 5.6 is more of a guideline and not a hard fast rule that applied to all beer styles.

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I brewed yesterday and tried to get as low as 5.2 and came in at 5.08. Being concerned, I added baking soda (man, a tiny bit goes a long way) and it went up to 5.26. Most of my beers have been 5.35-5.45 and I wanted to see if I can tell the difference. I hope so.
Your program has been the most accurate of all the others I've tried. Thanks for the work you do.
 
@Beer-lord thank you for the positive feedback based on your brew day results and for your support. I admit I've never felt more confident about the predictive accuracy of this current ezRecipe release. That's why I continue to post the results of every ezRecipe Design batch of beer I've brewed along with my complete recipes. Including batch volumes, grains, hops, water treatment, yeast and brewing information. For the record I also keep a photo record of every batch I brew as a sanity check for my actual brew day results.
 
Yesterday morning an issue with ezRecipe Design was reported. A run-time error was triggered when switching between Lactic and Phosphorus acid on the ezRecipe page. The issue has now been resolved. Users are advised download the August 11, 2019 build of ezRecipe Design version 2.02.02 if they have not already done so.

Remember to export your favorite recipes to BeerXML from your current version and then import them into this latest release. Click here to get the latest version of ezRecipe Design.
 
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