Hello all, I have a question regarding mash pH. I brewed my first beer with water adjustments yesterday. But I have a few questions on my pH test during the mash.
First I'll say I'm on well water, and my alkalinity is high, so I'm adjusting using a 85% Phosphoric acid. Using Brun water I found i should add 8ml of acid, 2 gallons of distilled water and .25g of calcium chloride and gypsum. My system is a BIAB, so 7.25 total gallons in the mash.
I brewed a NEIPA
11lbs 2 row
3 lbs of flaked wheat/oats
Using an Apera PH60, which from my understanding is pretty reliable.
So I mashed in and thought what the heck I'll check the mash pH. And my pH was ridiculously low, 2.9. I found that weird, but just kept things rolling. I again checked at about 25 minutes in and my mash was at 5.4, right where it needed to be. So I guess my question is, why did I see such a low ph, shouldn't it be around 5.2??
I'm just starting to get into the whole pH thing so just looking for a little more understanding.
First I'll say I'm on well water, and my alkalinity is high, so I'm adjusting using a 85% Phosphoric acid. Using Brun water I found i should add 8ml of acid, 2 gallons of distilled water and .25g of calcium chloride and gypsum. My system is a BIAB, so 7.25 total gallons in the mash.
I brewed a NEIPA
11lbs 2 row
3 lbs of flaked wheat/oats
Using an Apera PH60, which from my understanding is pretty reliable.
So I mashed in and thought what the heck I'll check the mash pH. And my pH was ridiculously low, 2.9. I found that weird, but just kept things rolling. I again checked at about 25 minutes in and my mash was at 5.4, right where it needed to be. So I guess my question is, why did I see such a low ph, shouldn't it be around 5.2??
I'm just starting to get into the whole pH thing so just looking for a little more understanding.