Need pH help quick

[bigdongsr94]

Getting ready to brew. I now have pH meter an lactic acid in hand. Thought I had a handle on it but now I am unsure. What should I be shooting for at room temp for pH on a pale ale? When people say 5.2-5.4 I am not sure of that is at 150f or 72f? I will chill to room temp for reading.

 

[IXVolt]

I assume you are you talking about measuring pH of your mash? Does your meter not have a temperature sensor or temp input to adjust the calibration?

 

[bigdongsr94]

I am reading at room temp. But speaking in general, when 5.2-5.5 is stated as a good pH, is that room temp or mash temp?

 

[mabrungard]

It doesn't matter if the meter has temperature compensation, never measure pH at mash temperature. Its too hard on the probe and shortens its life.

The mash pH measured at room-temperature should typically fall in the range of 5.3 to 5.5.

 

[turkeyjerky214]

Dumb question.... if you're not supposed to measure the mash PH at mash temps, how to you take a reading? Do you just measure the water before it goes into the mash? Do you pull a tiny bit from the mash tun and chill it and then take a reading?

 

[bigdongsr94]

I think you are supposed to chill the mash. Some meters have adjustment for temp but I have read that many ppl chill the sample anyway. I have a Hanna checker an the website shows under "environment" 0-50C. So I will not use this at mash temp and will chill a sample.

 

[FredTheNuke]

Yes - take a small sample from the mash and chill it. As I sparge I pump my MLT into my BK so I crack a valve connected to a tee on my pump suction (don't have a port on the discharge right now - suction one is usually used for priming) with the pump off for a few seconds to take enough of a sample to get a reading.

 

[bigdongsr94]

Haha. Thanks but I still don't know the reading. I am assuming 5.2-5.5 means the chilled room temp pH.

 

[bigdongsr94]

Originally Posted by Yooper

At room temperature, a good mash pH will be 5.4-5.6ish. You can use some salts, like gypsum or calcium chloride, to lower the mash pH. I use a bit of a combination- acid malt (a couple of ounces), and some calcium chloride (for malty beers) and/or gypsum (for hoppy beers).

Good ole' yoop, she specifically said at room temp measure 5.4-5.6. That's all I needed.

 

[bigdongsr94]

20 min sample came in at 5.5 pH at 75F and at 1.040 for a 4 gal mash and 10lbs of grain. Looking good. I added two ml of lactic acid to 8 gal of water to start with pretreated water. I have been releasing tannins due to high pH and RA on my Pale Ales and IPAs.

 

[Breck09]

I do believe in Gordon Strong's book he states at mash temps the ph reading will be about .3 higher.

 

[tknice]

What digital PH meters are people using? I use strips and it's hard sometimes to see what they are reading.

 

[Breck09]

I use the Milwaukee one that I found on HomeBrewFinds Twitter feed. It was less than $20. I just make sure I calibrate before each use and I'm good to go. I'm usually hitting 5.8 at mash temps.