Roasted and kilned malts are often used to lower the pH of the mash. Which chemicals are created by the roasting process that have such a low pH?
So I just recently started paying attention to mash pH. Took a reading of a cali common I brewed about 10 days ago during the mash, and based on the strips reading (after adding the stabilizer), I ...
I checked the pH in my mash at the end of my mash yesterday and it was 6.6 (using a calibrated electronic meter). I'm trying to work out how to get that down into a more normal range without adding ...
I recently moved to Rhode Island and my mash efficiency has suffered. The main part of my process that has changed is the water. The pH as measured by colorpHast strips (and two other off brands) ...