Technique for measuring mash pH

[couchsending]

It’s never too late to adjust your mash pH... just depends on what you’re trying to accomplish. If you’re tryin to maximize enzyme potential then yeah after 20-30 you’re probably too late (depends on your mash steps) but are you really gonna see that drastic of a difference in efficiency? However depending on your water and your sparge method it might be wise to lower that pH even later in the mash as to not avoid tannin extraction during sparge...

In my book Kettle pH is just as, if not more so, important than mash pH... but that’s a whole different topic.

 

[mabrungard]

Kettle pH is the result of proper mashing pH planning. Mashing pH varies remarkably through the course of the mashing period and its very important to measure pH at least 30 minutes into the mash. When starting with low alkalinity water, mash pH tends to be low initially and it rises with mashing duration. That pH response can be opposite when starting with high alkalinity water. However, the bottom line is that mash pH doesn't really settle into a constant value until 30 to 45 minutes into the mash. Thin water/grist ratios (like BIAB) will see more variation in mashing pH compared to thick mashes.

 

[day_trippr]

It's not difficult to tweak kettle pH once the pre-boil volume has been gathered, much easier than trying to shift a mash...

Cheers!

 

[Robert65]

Kettle pH is the result of proper mashing pH planning. Mashing pH varies remarkably through the course of the mashing period and its very important to measure pH at least 30 minutes into the mash. When starting with low alkalinity water, mash pH tends to be low initially and it rises with mashing duration. That pH response can be opposite when starting with high alkalinity water. However, the bottom line is that mash pH doesn't really settle into a constant value until 30 to 45 minutes into the mash. Thin water/grist ratios (like BIAB) will see more variation in mashing pH compared to thick mashes.

There's exactly the can of worms I expected to pop open. Martin, you and I have both tracked pH throughout a similar, huge, number of mashes, and seen opposite patterns. I see it locking in early, you see significant shifts. I may never figure out why. But either way, are we in agreement that it is probably best to take notes and apply the information to the next brew, dialing in our software and treatments, rather than chase one's tail trying to adjust the pH mid-mash? If so, the individual brewer need only establish a consistent practice, measuring pH at the same point every time, and learning both to manipulate pH with greater certainty, and to correlate it with observed effects on the beer.

 

[Robert65]

It's not difficult to tweak kettle pH once the pre-boil volume has been gathered, much easier than trying to shift a mash...

Cheers!

Yep.

 

[Rob2010SS]

Kettle pH is the result of proper mashing pH planning. Mashing pH varies remarkably through the course of the mashing period and its very important to measure pH at least 30 minutes into the mash. When starting with low alkalinity water, mash pH tends to be low initially and it rises with mashing duration. That pH response can be opposite when starting with high alkalinity water. However, the bottom line is that mash pH doesn't really settle into a constant value until 30 to 45 minutes into the mash. Thin water/grist ratios (like BIAB) will see more variation in mashing pH compared to thick mashes.

Not arguing with you as I know you're more knowledgeable than I am when it comes to mash pH.

However, my last 3 brews I checked 15 min into mash and 45-50 min into mash and the pH has varied no more than .02. Im not seeing very much variation in pH from start to finish. Thoughts?

 

[day_trippr]

I don't measure early enough to know much about pH shift from T0 onward in the mash. I do the two checks at 30 and 60, and looking at the last three brews (all neipas, so not much scope there) there was a consistent .02 rise between them - using a meter with .01 precision.

Next brew I'll do some earlier measurements because now I'm curious...

Cheers!

 

[Robert65]

I consider 0.02 shift (either direction) locked in. 0.2 I'd stop yawning.