Larry Sayre, Developer of 'Mash Made Easy'
- Dec 31, 2016
- Reaction score
- N/E Ohio
I came across this interesting article by Kai Troester (Braukaiser) which may be taken to imply that mashing at a (room temperature sample measured) pH of around 5.6 may have a multitude of benefits over mashing at 5.4 pH or lower, as many of us (myself included) are presently inclined to do. Here is the link. The relevant section (pH and Brewing Water) starts about 3/4 of the way down on the linked page. Your comments are welcome.