RO Water TDS

[mac_1103]

What pH predictions do you get if you delete the phosphoric acid?

4.97 5.02* and is 5.39 respectively. So yeah, it makes very little difference.

That could be read a couple of ways...

Seems like acidifying the water first vs adding acid directly to the mash should make even less difference, no? It all winds up added to the grist either way.

*edit - that's backwards actually; it was 4.97 with the acid and 5.02 without.

 

[VikeMan]

Seems like acidifying the water first vs adding acid directly to the mash should make even less difference, no? It all winds up added to the grist either way.

Yes, it really makes no difference (to the final mash pH) when you add it. My point was that he could have been referring to acidifying water to 5.5 or to acidifying the mash to 5.5. Two different things that will not match, because the grist and the salts are two more variables.

 

[Bobby_M]

Without trying to validate exactly what anyone has previously recommended, this is my rule of thumb that I recommend to all my shop customers.
The amount of acid cannot be the same for pale, amber and brown beers.

 

[VikeMan]

Here's mine. Just a tad more complicated, but dead easy with the aid of a mash pH calculator....

 

[Yooper]

Yes, it really makes no difference (to the final mash pH) when you add it. My point was that he could have been referring to acidifying water to 5.5 or to acidifying the mash to 5.5. Two different things that will not match, because the grist and the salts are two more variables.

When you listen to Gordon's talks, he makes it very clear he acidifies the entire liquor to 5.5 pH.
I like Gordon a lot, and he is a fantastic beer judge with a great palate for sure. He's done so much for the BJCP and homebrewing community, and I respect his thoughts immensely.

That said, it works for Gordon (don't know how much he brews anymore), but for me it isn't the best way to make the best beer. I know he recommends it as an 'easy button" for those inexperienced with water chemistry.

 

[day_trippr]

Once upon a time I used to take a pH reading of my fully-dosed strike liquor (loaded with salts and whatever amount of 25% PA Bru'n Water recommended) and iirc for all but my imperial stout it was usually in the very low 4s...

Cheers!

 

[Menno]

Here's mine. Just a tad more complicated, but dead easy with the aid of a mash pH calculator....

View attachment 855162

Exactly what I do using Brewfather software.
Use phosphoric acid. So far I only add it to my pre-mash ( Biab method, no sparging) water for my NEIPA. Not to by regular IPAs , ales.