Author Topic: Low mash pH  (Read 503 times)

Offline Joe Sr.

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Low mash pH
« on: May 17, 2014, 09:29:09 PM »
I finally bought pH strips to check my mash pH.

Today, one batch was right on and one appeared to be low.  The batch that was right on was a stout, the low batch was an IPA.

What would be the impact of low pH in the mash?

I've had comments on score sheets that my beers need more body.  Would pH affect body?  Of course, those comments have been on everything from a light saison to an imperial stout.
It's all in the reflexes. - Jack Burton

Offline mabrungard

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Re: Low mash pH
« Reply #1 on: May 18, 2014, 04:21:17 AM »
I've found that low mash pH does increase the fermentability and reduces the body of beer. Overly low mash pH can be detrimental to beer quality and perception.
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Offline Joe Sr.

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Re: Low mash pH
« Reply #2 on: May 18, 2014, 08:03:54 AM »
Hmm.  So a longer mash would not have been the best thing to do.

It's all in the reflexes. - Jack Burton

Offline morticaixavier

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Re: Low mash pH
« Reply #3 on: May 18, 2014, 08:32:54 AM »
It seems odd that the lighter colored beer had a lower pH. Did you acidify with that one? Our was it just the extra calcium?
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Offline Joe Sr.

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Re: Low mash pH
« Reply #4 on: May 18, 2014, 09:54:10 AM »
I did nothing but mash the grains.

Filtered tap water appeared to have a high pH. I'd have to go find the jar of test strips, but I think the strip turned purple.

As I said, never bothered to check before so my sample size is very low.
It's all in the reflexes. - Jack Burton