im confused about where the target pH should be at? i read and most people want the pH target of 5.2-5.4 during mash. but read somewhere that Shaun Hill says 5.2 after the boil. cant find the link to where ive seen it, but whats the big difference. does the pH change from the time of mashing to post boil?
pH 5.2 during mash or post boil?
- Thread starter inda_bebe
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Generally, pH is talked about in terms of the mash. 5.2-5.6 is the general range for most beers, depending on style. If your mash pH is in the desired range, and your sparge water is low in alkalinity..... I think pretty much all of the other pH measurements in regard to preboil, post boil, finished beer, etc tend to take care of themselves.
LLBeanJ
Well-Known Member
Deleted, due to my own senility.
Yes, pH falls during the boil. The values you quote are reasonable.
