Mash pH

[buzzbromp]

If you are shooting for a certain pH for optimal enzyme activity and add brewing salts to the hot water kettle based on the grains used (beer style) and water analysis, do you add the same amount of salt to the lautering water? By amount I mean ratio of mass to volume of water.

I would think you would need to add less because the soluble stuff in the grains that affect the mash pH would be less effective during lautering as they would be diluted.

 

[kvess]

Look up ph stabalizer 5.2. IT works great.!!!

 

[LKABrewer]

I add salts to the mash tun to get the proper mash pH. I then acidify my sparge water (with phosphoric acid) down to 5.5. Any additional salts (needed for calcium?) I add to the boil kettle.

5.2 is known to help with very alkaline water, but keeps the mash pH closer to 5.8.

 

[Minjin]

What are u using to test the ph in your water?
Just test strips?

 

[helibrewer]

I have generally not found it necessary to treat my mash for pH, the grains seem to do a great job of buffering right around 5.4

I do treat my sparge water with liquid lactic acid (88%)

Any water treatment I add all goes in the boil kettle.