BuckleyBrew
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- Nov 22, 2017
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I'm brewing an imperial American porter tonight. I use Bru'n Water to adjust my water (tap, not RO) and am planning to add a small amount of pickling lime to raise the mash pH.
I understand that pickling lime should be added to the mash after dough-in as needed for pH adjustments. My question is regarding timing - do I check the pH immediately after dough-in and add the pickling lime, or do I wait 10-15 minutes into the mash? I want to give the mash pH some time to stabilize before adjusting, but I also don't want to wait too long with the mash pH being out of whack. Thoughts?
I understand that pickling lime should be added to the mash after dough-in as needed for pH adjustments. My question is regarding timing - do I check the pH immediately after dough-in and add the pickling lime, or do I wait 10-15 minutes into the mash? I want to give the mash pH some time to stabilize before adjusting, but I also don't want to wait too long with the mash pH being out of whack. Thoughts?