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Isn't up to 2 qts/lb safe with limited pH worries.
Quote from: charles1968 on October 24, 2015, 02:31:28 pm Bear in mind also that a dilute mash has less buffering capacity than a thick one so you need to take care with water chemistry to hit your target mash pH.Do you step mash? If so, have you seen pH swings based on the temp (the higher the step the higher pH rises) with low amounts of minerals (i.e. pilsen type water)?
Bear in mind also that a dilute mash has less buffering capacity than a thick one so you need to take care with water chemistry to hit your target mash pH.
Capacity is a good reason to mash thick.
Quote from: tesgüino on October 28, 2015, 06:58:26 amIsn't up to 2 qts/lb safe with limited pH worries.Up to at least 4 qt/lb is fine. I haven't personally gone any thinner than that.
I gotta say, once I read this and similar threads and started mashing thinner, I experienced a nice jump in my efficiency.
This is a great thread. I have been using Beersmith's default 1.250 for years now. I may go thinner (Denny's recommendation) for the next batch.