interplexr
Well-Known Member
My water is very soft. Ca - 6ppm, Mg - < 1ppm, Na - 7ppm, SO4 - 3ppm, Cl - 4ppm, HCO3 - 12ppm.
I've been adding CaCl and MgSO4 to my mashes lately to try and bring up my Ca and Mg levels. I use EZWater to determine the amounts I want.
My question revolves around measuring my mash pH and how much effect that has on my efficiency. I've been using beermaking test pH strips. (4.6 - 6.2) Whether I make a water modification or don't, I can't get any reading on those test strips. I dip them in my mash at various times but I always get the same color as befor I even dipped it in. I dip the strip in for 1-2 seconds then pull and try to read. The only time I've gotten any kind of reading was when I dumped some baking soda in the mash. I got it to read then. Could my pH be lower than 4.6? What effect on my efficiency am I getting. It's all over the map which I'm hoping is more just my inexperience and making attempts at different techniques and whatnot as I learn.
I've currently trying my hand a hefeweizens. I've been anywhere from 50% eff. to 75%. I'd like to know if my pH issues could play into this much. I'm hoping that my decoction methods or choice of mash times and temps are to blame.
What do you folks think? I appreciate the help ya'll have given me so far.
I've been adding CaCl and MgSO4 to my mashes lately to try and bring up my Ca and Mg levels. I use EZWater to determine the amounts I want.
My question revolves around measuring my mash pH and how much effect that has on my efficiency. I've been using beermaking test pH strips. (4.6 - 6.2) Whether I make a water modification or don't, I can't get any reading on those test strips. I dip them in my mash at various times but I always get the same color as befor I even dipped it in. I dip the strip in for 1-2 seconds then pull and try to read. The only time I've gotten any kind of reading was when I dumped some baking soda in the mash. I got it to read then. Could my pH be lower than 4.6? What effect on my efficiency am I getting. It's all over the map which I'm hoping is more just my inexperience and making attempts at different techniques and whatnot as I learn.
I've currently trying my hand a hefeweizens. I've been anywhere from 50% eff. to 75%. I'd like to know if my pH issues could play into this much. I'm hoping that my decoction methods or choice of mash times and temps are to blame.
What do you folks think? I appreciate the help ya'll have given me so far.