how important is pH when all grain brewing?

[RonPaul]

I have well water and it has worked great in all of the extract brewing that I have done even though I have never tested the ph. Now that I'm getting ready to go to all grain, it seems like more people check the ph. I'm wondering if I need to worry about it in my first couple batches or is that something I can leave for later as I perfect the art?

 

[dwarven_stout]

Having pH in the proper range (~5.4) makes a difference in extraction efficiency. I notice a better hot break as well, which makes for a clearer beer in the end. You're better off learning how to adjust your strike water pH with lactic/phosphoric acid or calcium carbonate than using the pH buffer products like 5.4 Stabilizer in the mash. Those drop a lot of unnecessary sodium into your wort.

To answer your second question- it's not necessary to worry about as you start out. You'll still make beer, and there's more than enough to worry about getting "right" in the first AG brew.

 

[rockfish42]

Do you have a water report with the common brewing ions listed?
How to Brew - By John Palmer - Reading a Water Report

 

[pcollins]

Depends on how you want to work. If you have a pH meter then go ahead and check and figure out if you need to adjust. If you want to buy a pH meter then do so, no harm in having more gear. If you want to be cheap and not buy a meter then I would say just go ahead and brew and see what you end up with. I have never checked the pH of my mash in all of the weekly brewing that I do. Oddly enough, I still end up with beer and it tastes pretty darn good.

 

[HItransplant]

check out the brewing water chemistry primer in the beginners forum.. good starting point on getting close with pH without using a meter. Once you taste your first few batches, then you can decide if you want to get more advance with your monitoring.