Ph range in BIAB mash


BDP
Craft
Craft
Canada
Posts: 140
Joined: 3 years ago
Region: Please select one...
Preferred Brewing Method: Please select one from below...
City:

Post by BDP » 3 years ago

Hi Folks,

Finally got to brewing again, and this time was able to do some pH testing with the Duotest paper. 15 minutes into the mash, I measured a hot sample (69C), and the same sample at room temperature. The reading was the same, at about 5.7. Brun Water estimated 5.5, so I added 2ml of lactic acid (88%) to the mash, which brought the pH down to 5.4.

So I think going forward, I'm going to take the pH readings at mash temperature.

Cheers

User avatar

BobBrews
Gold
Gold
United States of America
Posts: 2745
Joined: 7 years ago
Location: Central Wisconsin USA
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City: Shantytown

Post by BobBrews » 3 years ago

BDP,

It sounds like you know what your doing! pH is important. I ignored it when I started brewing. Now I record it and try to amend it each brew.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!


PistolPatch
Gold
Gold
Australia
Posts: 5284
Joined: 7 years ago
Location: Perth, Western Australia
Region: Oceania
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City:

Post by PistolPatch » 3 years ago

BrickBrewHaus is online Bob! He should have something great to add here. In the meantime, you go and check the Chat :lol:.

BDP, I must say that I find the Duotest paper a hell of a lot more consistent (and easier) than my pH meter reardless of temp.

:peace:
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!


mirogster
Gold
Gold
Posts: 13
Joined: 5 years ago
Region: Please select one...
Preferred Brewing Method: Please select one from below...
City:

Post by mirogster » 3 years ago

Just my 2 (euro)cents :p
Best and quickest way is to use decent test papers. And it comes from somebody, who was using pH meters. For us it's really the best and convenient way to take measurements.
This plus monitoring water 'source' stats (they can change during the year), should result in comfy solution for enzymes to break the starches :)

Post Reply

Return to “Brewing Water”

Brewers Online

Brewers browsing this forum: No members and 2 guests