comments or tips on water additions.

[arctic78]

thanks timmi9191

 

[Reman]

I use the brewers friend advanced water calc, a really good tool.

The recommended pH of 5.2-5.6 is at mash temp not room temp. The equivalent room temp is about 5.6-5.8(?)

 

[rude]

I use the brewers friend advanced water calc, a really good tool.

The recommended pH of 5.2-5.6 is at mash temp not room temp. The equivalent room temp is about 5.6-5.8(?)

Oh no here we go

This has been done to the nines & some more just do a google

Definetly room temp

 

[jbaker9]

According to John Palmer How to Brew pH should be 5.1 to 5.5 at mash temp / 5.4 to 5.8 at room temp. This is pretty close to what Reman said, different authors will.put slightly different values.

 

[Dan Pratt]

the OP says cl is 143??

so4 300 ppm for hoppy beers with a minimum 3:1 so4/cl ratio. can be as high as 5:1

just my $0.02

I used to run with that same ratio and it works ok. The more I brew hoppy beers the higher the chloride gets.

Alot of northeast cloudy style beer recipes that have metric fk tonnes of hops thrown in late are high with chloride with a more 1:1 ratio getting both at 150ppm, which seems high fro chloride but the beers are holdings hops better than 6:1 ever have.

 

[timmi9191]

"In Summary, these resources indicate an optimum room temperature pH target range of anywhere from 5.0 to 5.6. The low end of this range is probably not as applicable as it once was since today's highly modified malts reduce the need for proteolysis. Therefore the target mash pH range should probably be 5.2-5.6"

Page 60 Water by John Palmer and Colin Kaminski.

Pretty clear its room temp pH

 

[timmi9191]

According to John Palmer How to Brew pH should be 5.1 to 5.5 at mash temp / 5.4 to 5.8 at room temp. This is pretty close to what Reman said, different authors will.put slightly different values.

5.1-5.5 at 66 Celsius doesn't adjust to 5.4 to 5.8 at 25 Celsius

 

[Dan Pratt]

5.1-5.5 at 66 Celsius doesn't adjust to 5.4 to 5.8 at 25 Celsius

ahh yes it does.

reading braukiser and the difference is shown to be 0.35 when tested at room temp 25c from that of a sample done at mash temp

http://braukaiser.com/blog/blog/2011/03/02/about-ph-targets-and-temperature/

h34r:

 

[timmi9191]

ahh yes it does.

reading braukiser and the difference is shown to be 0.35 when tested at room temp 25c from that of a sample done at mash temp

http://braukaiser.com/blog/blog/2011/03/02/about-ph-targets-and-temperature/

h34r:

http://reagecon.com/pdf/technicalpapers/Effects_of_Temperature_on_pH_v4-_TSP-01-2.pdf

https://www.hamzasreef.com/Contents/Calculators/PhTempCorrection.php

 

[Lyrebird_Cycles]

http://reagecon.com/pdf/technicalpapers/Effects_of_Temperature_on_pH_v4-_TSP-01-2.pdf

https://www.hamzasreef.com/Contents/Calculators/PhTempCorrection.php

You've confused the temperature compensation for response of the pH electrode with the pH shift of the mash with temperature.

They are different things.

 

[timmi9191]

You've confused the temperature compensation for response of the pH electrode with the pH shift of the mash with temperature.

Not at all

They are different things.

I know

 

[jhsbaker]

5.1-5.5 at 66 Celsius doesn't adjust to 5.4 to 5.8 at 25 Celsius

This is directly from How to Brew Chapter 15: Understanding the Mash PH: Balancing the Malts and Minerals.

"Let me state the goal right up front: for best results the mash pH should be 5.1 to 5.5 when measured at mash temperature, and 5.4 to 5.8 when measured at room temperature. (At mash temperature the pH will measure 0.3 lower due to greater dissociation of the hydrogen ions)"

I also have the Palmer and Kaminski book, which does recommend somewhere between 5.2 - 5.6 at room temperature. At mash temperature with 0.3 adjust this gives 4.9 - 5.3 (ie, 5.1 +/- 0.2). Looks pretty reasonable and consistent to me. Palmer could be more consistent between the two books, but I guess that's something you'd need to take up with him....

 

[Lyrebird_Cycles]

Not at all

Then why did you post links to probe compensation in a dicussion of pH shift with temperature?

 

[timmi9191]

This is directly from How to Brew Chapter 15: Understanding the Mash PH: Balancing the Malts and Minerals.

"Let me state the goal right up front: for best results the mash pH should be 5.1 to 5.5 when measured at mash temperature, and 5.4 to 5.8 when measured at room temperature. (At mash temperature the pH will measure 0.3 lower due to greater dissociation of the hydrogen ions)"

I also have the Palmer and Kaminski book, which does recommend somewhere between 5.2 - 5.6 at room temperature. At mash temperature with 0.3 adjust this gives 4.9 - 5.3 (ie, 5.1 +/- 0.2). Looks pretty reasonable and consistent to me. Palmer could be more consistent between the two books, but I guess that's something you'd need to take up with him....

ahh yes it does.

reading braukiser and the difference is shown to be 0.35 when tested at room temp 25c from that of a sample done at mash temp

http://braukaiser.com/blog/blog/2011/03/02/about-ph-targets-and-temperature/

h34r:

I stand corrected.
My error was i considering the effect of ph of buffer solutions v temperature, which obviously behave differently to wort.

So yes wort at 5.1 to 5.5 at mash temp is roughly 5.4 to 5.8 at room temp

 

[timmi9191]

Then why did you post links to probe compensation in a dicussion of pH shift with temperature?

Is that all that was discussed in the article was it?

 

[Lyrebird_Cycles]

No, the Barron reference particularly is a very good discussion of the various affects of temperature on pH electrodes.

There's a brief discussion of sample variation in section 3.2 but the information given there is not germane to the discussion at hand.