We've all had one of those days. You'll make beer
Long time reader on here but first time posting. For the past 6 batches I've been monitoring pH during all phases of the brewing process rather than just the mash. I use Bru'n water to make water additions and it always gets me pretty close to my target mash pH. I typically mash at a pH of about 5.3. I add all sparge water additions to the kettle rather than the sparge water and my pre-boil pH is usually within the target range of 5.2-5.4. If pre-boil pH ends up a little high I add some lactic acid to bring it down. Since I've been monitoring pH, every batch of beer has had a high post boil pH. They have all been between 5.5-5.8. My understanding is the pH pre-fermentation should be about 5.0-5.2. Is this correct? Subsequently, my finished beer pH have all finished high. The lowest was a saison at 4.28, but they've mostly been in the neighborhood of 4.5 with the highest being a pale ale that finished out at 4.7 using London ale III yeast. I added lactic acid to the 2 batches I brewed this week to bring the pre-fermentation pH down, but I'm wondering if that was the right thing to do. Is there something wrong with my process that causing the pH to rise during the boil?Something sounds off to me. All things being equal if you're not adding anything alkaline (like baking soda) then your post boil pH should be lower than your mash pH.
When malting my grain, I use potassium metabisulfite and hydrogen peroxide during the steeping phase. It kills all the bad guys and leaves the grain fluffy (and bleached). Never had a problem with malt aroma. Of course one should always use a small! amount! of high alpha hops and a small! amount! of flavor/aroma hops. My beers always have "it".