[Robert]

Say I want to mash and conduct most of the boil at pH 5.4, and reduce wort pH to 5.0 at the end.  How do I calculate the acid addition, and just how late in the boil can I add it? (I'm thinking I want to keep pH up as long as possible to facilitate break and hop utilization.) 

[klickitat jim]

Kai might still have his calculation on his website kaiserbrew I think...

http://www.braukaiser.com

[Robert]

Kai might still have his calculation on his website kaiserbrew I think...

http://www.braukaiser.com

I've looked there and don't think there's anything on kettle acidification. Thanks though, I'll look again.

EDIT nope still don't see anything.   I know somebody around here will help out before next brew day!

[klickitat jim]

That's where I found it when I was brewing my Rube Goldberg German lager. It actually might be in my Rube Goldberg thread. My memory is that kettle acid did not enough to register as a thing for me. But I'm sure others will vehemently disagree.

[klickitat jim]

I might have it on my tablet at home if the resident experts fail you.

[Robert]

I might have it on my tablet at home if the resident experts fail you.

That ain't gonna happen! It'll be raining knowledge around here.  Whether I use it or not. Just wanna know.

[klickitat jim]

What can come close is to use your mash pH calculator. Boiling doesn't change your buffering...

Reworded, boiling doesn't change MY buffering, not enough to matter.

[Robert]

What can come close is to use your mash pH calculator. Boiling doesn't change your buffering...

That's what I just started playing with.  Calculate my desired mash pH,  I get 0.15 ml/gal lactic 88.  pH 5.0 needs 0.85. Subtract, the difference is 0.7, multiply that by kettle volume I'm trying to adjust and add that. Maybe?

[homoeccentricus]

Big Monk has the calculations embedded in the new version (7) of the low oxygen brewing spreadsheet, which is now in beta...

[The Beerery]

Big Monk has the calculations embedded in the new version (7) of the low oxygen brewing spreadsheet, which is now in beta...

They have been in all our sheets. 


Sent from my iPhone using Tapatalk

[Big Monk]

Big Monk has the calculations embedded in the new version (7) of the low oxygen brewing spreadsheet, which is now in beta...

They have been in all our sheets. 


Sent from my iPhone using Tapatalk

Yup. I started doing it for Bryan in 2016. We have mineral acid and Sauergut calcs for mash, kettle, and 10 min pH reductions.

[Robert]

Big Monk has the calculations embedded in the new version (7) of the low oxygen brewing spreadsheet, which is now in beta...

They have been in all our sheets. 


Sent from my iPhone using Tapatalk

Yup. I started doing it for Bryan in 2016. We have mineral acid and Sauergut calcs for mash, kettle, and 10 min pH reductions.

Where is this spreadsheet? I didn't spot a link on LOB.

[Big Monk]

Big Monk has the calculations embedded in the new version (7) of the low oxygen brewing spreadsheet, which is now in beta...

They have been in all our sheets. 


Sent from my iPhone using Tapatalk

Yup. I started doing it for Bryan in 2016. We have mineral acid and Sauergut calcs for mash, kettle, and 10 min pH reductions.

Where is this spreadsheet? I didn't spot a link on LOB.

http://www.lowoxygenbrewing.com/wp-content/uploads/2018/01/Low-Oxygen-Brewing-Software-v.6.6-Standard.xlsx

That’s the current (soon to be retired) version of the spreadsheet.

[mabrungard]

The proper addition is the amount of acid needed to take the MASH pH from the existing pH to the desired pH. The wort in the kettle has the same buffering as in the mash. Of course, this assumes that you have properly treated the sparging water to neutralize excess alkalinity.

PS: You can't use this trick to change beer pH. Beer has more buffering and it takes more acid per tenth of pH unit reduction in beer than in wort.

[Robert]

The proper addition is the amount of acid needed to take the MASH pH from the existing pH to the desired pH. The wort in the kettle has the same buffering as in the mash. Of course, this assumes that you have properly treated the sparging water to neutralize excess alkalinity.

PS: You can't use this trick to change beer pH. Beer has more buffering and it takes more acid per tenth of pH unit reduction in beer than in wort.

So in my example in reply #7, the correct kettle addition would be simply 0.7ml total?  (After my previous post it occurred to me that the buffering would remain constant. But i tried the LOB spreadsheet and it seems to confirm my initial estimate.)