[Joe_Beer]

Thanks all. Sounds like grist certainly does mess with pH so I'll change things up to futz with pH after mash has soaked for a bit.

[denny]

Thanks all. Sounds like grist certainly does mess with pH so I'll change things up to futz with pH after mash has soaked for a bit.

A general ROT is that the darker the grain, the more it will drop pH.

[goose]

Sometimes I use new malts, and get a surprise. Then I kick myself say "should have done a minimash!"

Yup!   I have been having a higher pH issue in my lighter beers with the base malt I have been using from a local malster.  It is higher than what Martin's program predicts and I usually have to add some acid malt to the grain bill to bring the pH in the desired range for the beer, specifically my Amarillo IPA.  I calibrate my pH meter once a month to remove that variable from the equation and usually get a couple years out of a probe before I have to replace it.  I used to hit Martin's predictions right on the head when I was using a different base malt some years back so I suspect the difference is the local base malt.  The local malster is going out of the malting business so I will be switching to another type of base malt, probably Rahr when I finish this bag.  I will see if that makes a difference.

Additionally, I treat my mash liquor (R.O. water) with the necessary minerals before doughing in and only adjust the sparge liquor with Phosphoric Acid to bring the pH in the same range as the mash pH.

[Joe_Beer]

A general ROT is that the darker the grain, the more it will drop pH.

Thanks! Appreciate the heads-up.

Yup!   I have been having a higher pH issue in my lighter beers with the base malt I have been using from a local malster.  It is higher than what Martin's program predicts and I usually have to add some acid malt to the grain bill to bring the pH in the desired range for the beer, specifically my Amarillo IPA.

Quite a few here have mentioned acidulated malt for adjusting pH. I've used phosphoric and lactic acid but that's it. I like not having to keep track of another adjunct. Is is worth that hassle though?

[denny]

A general ROT is that the darker the grain, the more it will drop pH.

Thanks! Appreciate the heads-up.

Yup!   I have been having a higher pH issue in my lighter beers with the base malt I have been using from a local malster.  It is higher than what Martin's program predicts and I usually have to add some acid malt to the grain bill to bring the pH in the desired range for the beer, specifically my Amarillo IPA.

Quite a few here have mentioned acidulated malt for adjusting pH. I've used phosphoric and lactic acid but that's it. I like not having to keep track of another adjunct. Is is worth that hassle though?

Not for me.  I find adding lactic easy and freliable.  I don't find the acidulated adds anything that acid doesn't.

[reverseapachemaster]

Yup!   I have been having a higher pH issue in my lighter beers with the base malt I have been using from a local malster.  It is higher than what Martin's program predicts and I usually have to add some acid malt to the grain bill to bring the pH in the desired range for the beer, specifically my Amarillo IPA.

Quite a few here have mentioned acidulated malt for adjusting pH. I've used phosphoric and lactic acid but that's it. I like not having to keep track of another adjunct. Is is worth that hassle though?

Acid malt is just pils malt sprayed with lactic acid or sauergut for those who must or choose to adhere to the reinheitsgbot and don't want to mash through an acid rest. Some people use it out of convenience especially when it's the only water adjustment they make. If you already have a bottle of acid on hand, IMO there's no reason to switch.