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zwiller - "a final pH of 4.5 is considered the norm as it a pH where no biological contaminants can survive in."A finished beer does drop into the 4.1-4.5 pH ranges. However "no biological contaminants can survive" is a false statement.
I strongly caution against chasing mash pH. If you have used a reliable mashing chemistry calculator, the pH is more likely to be within a tenth or two of your target. In addition, I've found that mashing pH consistently tends to correct itself toward a pH of about 5.4. So if you measure an overly low pH, it will rise during the mash duration. And the opposite occurs if the early pH was too high. This seems to confirm the RDWHAHB mantra.
Quote from: mabrungard on September 27, 2016, 12:28:27 pmI strongly caution against chasing mash pH. If you have used a reliable mashing chemistry calculator, the pH is more likely to be within a tenth or two of your target. In addition, I've found that mashing pH consistently tends to correct itself toward a pH of about 5.4. So if you measure an overly low pH, it will rise during the mash duration. And the opposite occurs if the early pH was too high. This seems to confirm the RDWHAHB mantra.This I understand and after this latest observation, I will not chase again. Just wanted to report what I observed and what some local judging picked up on with regards to this.
Quote from: brewinhard on September 28, 2016, 12:45:52 pmQuote from: mabrungard on September 27, 2016, 12:28:27 pmI strongly caution against chasing mash pH. If you have used a reliable mashing chemistry calculator, the pH is more likely to be within a tenth or two of your target. In addition, I've found that mashing pH consistently tends to correct itself toward a pH of about 5.4. So if you measure an overly low pH, it will rise during the mash duration. And the opposite occurs if the early pH was too high. This seems to confirm the RDWHAHB mantra.This I understand and after this latest observation, I will not chase again. Just wanted to report what I observed and what some local judging picked up on with regards to this.Did you measure pre-boil/KO/final? I suspect all the things you added basically were offsetting each other and actually made no real impact on pH. Also, not measuring mash pH greatly extends life of the electrode IMO.
Well not if you are measuring mash ph at room temp like you should be.Sent from my iPhone using Tapatalk
Just measured a grain free room temp mash pH as usual. Both times for the disparaged readings.
Quote from: brewinhard on September 29, 2016, 05:32:56 pmJust measured a grain free room temp mash pH as usual. Both times for the disparaged readings. What .....I'm not understanding.
Quote from: Wort-H.O.G. on September 29, 2016, 07:21:07 pmQuote from: brewinhard on September 29, 2016, 05:32:56 pmJust measured a grain free room temp mash pH as usual. Both times for the disparaged readings. What .....I'm not understanding.Sorry. Both readings I took were grain free, clear wort, measured at room temperatures for mash pH.
Half of me just wants to wait to take a reading with 10 minutes left in the mash. I mean, if I am not going to make any corrections, then why rush around to get to a reading after only 10-15 min. into the mash?
Quote from: brewinhard on October 03, 2016, 03:12:06 pmHalf of me just wants to wait to take a reading with 10 minutes left in the mash. I mean, if I am not going to make any corrections, then why rush around to get to a reading after only 10-15 min. into the mash?I almost always take a reading at 10mins and then take reading of first running. Interesting to see if it stays about the same or shifts as described in previous posts.Sent from my iPad using Tapatalk
Quote from: Wort-H.O.G. on October 03, 2016, 06:34:25 pmQuote from: brewinhard on October 03, 2016, 03:12:06 pmHalf of me just wants to wait to take a reading with 10 minutes left in the mash. I mean, if I am not going to make any corrections, then why rush around to get to a reading after only 10-15 min. into the mash?I almost always take a reading at 10mins and then take reading of first running. Interesting to see if it stays about the same or shifts as described in previous posts.Sent from my iPad using TapatalkSo, initial reading after only 10 min in mash, followed by first runnings reading? Have you noticed discrepancies between the two?