Vherreda1420
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do i need to adjust the ph levels when I brew or would normal tap water be fine?
You really should. Dark beers absolutelydo i need to adjust the ph levels when I brew or would normal tap water be fine?
do i need to adjust the ph levels when I brew or would normal tap water be fine?
Are you brewing extract or all grain batches?
Doesn't really matter. Mash pH matters insofar as getting the kettle and finished wort pH right.
There's a whole thread on where the pH matters most in the Brewing Science section. The enzymatic reactions in the mash have wide pH tolerances and unless you're in some godforsaken extreme they'll convert. The one big issue is whether you'll start extracting excess polyphenols late in sparge as the pH rises. pH for hop utilization, fining functionality, and healthy fermentation are the big end goals. How you interpret that depends on how you interpret Kunze and the like (which was the debate in that thread).
I'm not saying that mash pH doesn't matter. I'm saying homebrewers fixate on mash pH when it matters less than wort pH, and that is still an issue for extract brewers.
I know *very few* extract brewers who adjust for pH. But I have encountered a few.
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