The mash pH is a measure of the acidity or alkalinity of the mash. Mash pH affects conversion efficiency and, to some extent, fermentability. The mash pH should be in the range 5.1-5.6, with 5.2 considered optimal.

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How does lemon juice ferment into hard lemonade?

I'm interested in making a hard lemonade after my cider is done, but I'm having a tough time figuring out how the recipes I've found actually work, and what's the best way to ferment lemon juice. ...
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How can I raise my mash pH with something other than chalk or baking soda?

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) ...
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pH Meters and measuring mash pH for the first time

So I've been doing all grain for quite some time now, but I've always "winged it" in regards to my water chemistry. I've been using a mix of Reverse Osmosis and Spring water, which gives good results ...
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Bringing mash pH down without changing mineral profile too far

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 ...
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Component of roasted malt that lowers pH

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?
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Why an all grain stops at 1.030 when there are an abundance of champagne yeast

I did an all-grain rye for a mash and pitched with Premier Cuvee yeast (tolerant to 18% abv), 5 grams to 4 gal wort. Repitched it again and the forced fermentation test indicates that the mash is done ...
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397 views

can pH strips go bad? / 5.2 stabilizer

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 ...
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1answer
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When should you measure and adjust mash pH?

I am getting ready for my first all-grain batch. I got a copy of my township's water report and sat down to use it in conjunction with the graphs in How to Brew to determine what colors of beer I can ...
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Wort Color and pH strips

Does a dark and roasty wort effect the ability to read the color change strips. I am not talking about how dark grains effect pH, I get that. I simply mean the color of stout wort vs. pilsner wort. ...
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372 views

Can the Phosphoric acid from the hardware store be used to adjust sparge water?

I was going to get picky with my water profile on my next batch, and was going to pick an acid to lower my sparge water pH that didn't impart flavors. So I'm avoiding the powered acids that are used ...
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Can carbonate reducing solution lead to off flavours?

I live in an area with very high alkalinity ~ 320 mg / l CaCO3. I am planing on using Carbonate Reducing Solution CRS to bring the alkality down to acceptable levels for pale ales. To lower the ...
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When to add salts to RO brewing water [duplicate]

Possible Duplicate: How can I put minerals back into distilled or reverse osmosis water? This weekend I'll be brewing a recipe from Mitch Steele's 'IPA' book. The recipe has a very exact ...
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Will using Winemaker's Acid Blend to adjust mash pH have a flavor impact on beer?

I got a pH meter for Christmas and today was my first chance to try it out. Unfortunately, I didn't think to get any lactic acid. I found that my mash pH was at about 5.8 at 148F, so I put a ...