user 214470
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I finally got myself a pH meter (a decent one from lab equipment store).
Brewed a batch of Blonde Ale today and used it for the first time. My tap water pH is 7.6. My mash pH (100% Pilsner) was 6.3 after 10 minutes after doughing-in. I realized it was way too high so I used "5.2 Stabilizer by Five Star". 60 minutes later I batch sparged, and the resulting wort had the pH of 6.4 – So I guess "5.2 stabilizer" didn't work in my case?
What should I do to lower the mash pH to 5.2~5.6 range? Would acidulated malt work any better than "5.2 stabilizer"? In my case I would need to lower a pH by 1.0, so that would require 10% of my grist to be acidulated malt – isn't that too much?
Brewed a batch of Blonde Ale today and used it for the first time. My tap water pH is 7.6. My mash pH (100% Pilsner) was 6.3 after 10 minutes after doughing-in. I realized it was way too high so I used "5.2 Stabilizer by Five Star". 60 minutes later I batch sparged, and the resulting wort had the pH of 6.4 – So I guess "5.2 stabilizer" didn't work in my case?
What should I do to lower the mash pH to 5.2~5.6 range? Would acidulated malt work any better than "5.2 stabilizer"? In my case I would need to lower a pH by 1.0, so that would require 10% of my grist to be acidulated malt – isn't that too much?
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