The Impacts Of A Low Mash Ph

[JestersDarts]

nor the question

Does anyone know what the potential ramifications of such a low mash PH are?

which I am also interested in!

I read with interest.

 

[manticle]

Links to read:

http://www.braukaiser.com/wiki/index.php/An_Overview_of_pH
http://www.braukaiser.com/wiki/index.php?t...affects_brewing

A link MHB provided recently: http://www.ibd.org.uk/learning/learning-re...ining-material/ (specifically article on role of pH in brewing).

All texts, no specific experience of my own to add. I add small amounts of brewing salts to my mash and boil but I've never knowingly experienced a beer with low pH in the mash that I can offer personal experience on.

 

[skippy]

Surprised no one has pointed out that the pH of your brewing water has Zip to do with the pH of your Mash.

not if your using phosphoric acid as your strike water mate LOL
:blink:

 

[katzke]

not if your using phosphoric acid as your strike water mate LOL
:blink:

No one said he is using Phosphoric acid as strike water.

Stand by what I said. The pH of the water used to brew with has no effect on the pH of the mash. If you think it does then you need to read up on brewing a bit.

 

[Bongchitis]

No one said he is using Phosphoric acid as strike water.

Stand by what I said. The pH of the water used to brew with has no effect on the pH of the mash. If you think it does then you need to read up on brewing a bit.

I am legitimately confused by this statement. Yes I am new to AG, but I don't understand how the pH of your brewing water cannot have an effect on mash pH. I know there are reactions going on and a tendency for pH to drop from strike to mash due to these interactions but surely if you use low pH water to brew then your mash will be of a lower pH than if you used strike water of a high pH.

Well, perhaps not surely as I am happy to be put in my place but it simply doesn't make sense to me. Don't get me wrong, I am not having a shot, I would just like to understand why. The knowledge I do have tells me that some serious buffering would have to happen in the mash for pH to be unaffected and I have not been privy to such info so far.

You seem to be sure of what you are putting forward so could you 'please explain' or point me to somewhere that can?... and we are just talking water right? no salt additions etc etc to muddy the waters.

Cheers mate

 

[Kai]

No one said he is using Phosphoric acid as strike water.

Stand by what I said. The pH of the water used to brew with has no effect on the pH of the mash. If you think it does then you need to read up on brewing a bit.

I'd argue it does have an effect, but no direct one and no direct correlation. The pH of the water is going to be affected by the composition of the water, which will in turn affect the pH of the mash.

But you are absolutely right that the pH of the water, on its own, in no way dictates the pH of the mash.

 

[speedie]

Wesmith what is the concept behind buffering Ph meter at 7 solution as apposed to 4

They are both 1.5 either side of 5.5



I have been informed to calibrate with the closest buffer to the medium being tested

The meter that I use has two probes one for Ph other temperature



All of the brews with pale malt that I have mashed in with scheme water (approx 7 Ph) usually drop to around low 6 to high 5 marks without additions of lowering agents