Quick one on mash ph.

[Faseel]

Hi folks, happy brew day!

I'm doing my first IPA and I'm half way through mash and my ph is holding at 5.52 should I lower it for an IPA ? If yes use some buffer or lactic acid?

Thank you!

 

[PhelanKA7]

It should finally reach 5.2 by the end of your mash. Mine generally takes about an hour to go from 7 down to 5.2

 

[mabrungard]

How are you measuring that pH? Meter or strips? The pH should be around 5.4 at the early stage of mashing when you measure a room temperature wort sample with a calibrated pH meter. If using strips, the reading should be even lower since they have a consistent reading error.

 

[Faseel]

Hey guys, using a Hanna hi98128 that I calibrated this morning. I also have my recent water report and entered it into brew'n water with all the appropriate adjustment for my grain bill. I'm am baffled. At the 1.3 hour mark and checking now.

 

[Faseel]

Ugh. At 100 degrees it's reading 5.65.

 

[Faseel]

Ok

Double checked brew'n water and I bone headed my grain bill so I hung at the edged of the ideal range. Bahhhh it's an IPA so I'm all of my spare water to beat it down. Thanks for the input !

 

[SC_Ryan]

Ugh. At 100 degrees it's reading 5.65.

At mash temp you are probably around 5.4. You're within range, I wouldn't worry about it.