mash ph adjustments

[grathan]

Is it possible to add acid during an acid rest temperature to stabilize ph before bringing temp up to sac rest temps?

 

[diS]

Why are you doing acid rest if you have acid on hand?
I don't know how would it effect pH predictions at sacc temps (if you're using one of calculators), and can they count it like you added it later..

 

[grathan]

This will be my first attempt at ph adjustment so it will probably be off. My thoughts are make adjustments at a temperature where conversion won't be affected.

 

[WoodlandBrew]

You can dough in to a protine rest temperature at about 122 and adjust there.

Here is a blog post where it is all detailed, include an easy to use equation at the end.
http://woodlandbrew.blogspot.com/2012/10/mash-ph.html

 

[grathan]

Ahh many thanks. So the ph you get at protein rest (20 minutes) will not change much as temps rise to saccharification ?

 

[WoodlandBrew]

Correct, it doesn't change much. 122 is hot enough that everything that is going to dissolve has dissolved (for the most part). You probably already know or would guess, but want to add your salts and stir out any dough balls before you measure.