My next batch, I'm tackling a Pilsner so want to know what a low ph mash would cause there. I don't trust ph strips. Any advise?
Ph of mash, pH strip reliability, and mash being too acidic.
Post #1 made 10 years ago
well, I have my second BIAB in the primary and one in the secondary. Same general type, American IPAs. I used pH strips purchased at my local brew shop and for both batches it indicated a ph below the dynamic range of the strips (4.5 I think). I'm partially color blind and have always had difficulty with colorimetric readings. That said, what happens to a mash if it's too acidic? I know the problems of it being too basic. I did adjust my water with salts per specs ( though I can't recall what program/spreadsheet) but I did not note which software in my log (dumb).
My next batch, I'm tackling a Pilsner so want to know what a low ph mash would cause there. I don't trust ph strips. Any advise?
My next batch, I'm tackling a Pilsner so want to know what a low ph mash would cause there. I don't trust ph strips. Any advise?
