[Wort-H.O.G.]

Another +1 for mashing pale lagers @ 5.2-5.3 - I like the crisp character I get at that pH.  Like Ken, I often split the difference and target 5.25.

tried something new today with my pils. while i mashed at 5.25, i added a little lactic in the kettle to boil at 5.15. we will see how that translates in the finished product.

[HoosierBrew]

Another +1 for mashing pale lagers @ 5.2-5.3 - I like the crisp character I get at that pH.  Like Ken, I often split the difference and target 5.25.

tried something new today with my pils. while i mashed at 5.25, i added a little lactic in the kettle to boil at 5.15. we will see how that translates in the finished product.

I'm curious to see how it comes out for you. I like to mash Saison at around 5.2 or a tad under to bring out the tartness from the yeast.

[Wort-H.O.G.]

Another +1 for mashing pale lagers @ 5.2-5.3 - I like the crisp character I get at that pH.  Like Ken, I often split the difference and target 5.25.

tried something new today with my pils. while i mashed at 5.25, i added a little lactic in the kettle to boil at 5.15. we will see how that translates in the finished product.

I'm curious to see how it comes out for you. I like to mash Saison at around 5.2 or a tad under to bring out the tartness from the yeast.

Yeah a few recent discussions had me thinking about lower ph. I figured I would give it a shot. The great thing about a really good german pils is its crisp, dry, quenching attributes. We will see if a point in PH adds anything.

[narcout]

Bru'n Water and Kaiser's spreadsheet both predicted a mash pH of 5.4.

[Stevie]

Bru'n Water and Kaiser's spreadsheet both predicted a mash pH of 5.4.

You can't win 'em all.