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0
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3answers
51 views

How do I correct acidity/tartness in a fermented beer?

I just moved to a new state, and brewed a dark beer recipe that I'm fond of-- a weizenbock. However, I believe my water chemistry may have been different enough from my previous location to have ...
4
votes
2answers
105 views

Could someone provide info. about brewing salts?

I have been reading a lot about home brewing. I'm planning actually to build an electronic 5 gallon brewery. Could anyone provide a short explanation when (mashing, boiling ?!), why and how much to ...
3
votes
2answers
254 views

Should I worry about mash PH when brewing with RO water?

I always use RO water to brew. I have never checked mash PH but have become concerned since my brews have come out darker than predicted by BrewSmith. I thought (I read in How to Brew by Palmer) ...
1
vote
1answer
100 views

When to adjust ph with mash infusions

I normally do a single mash so I only take one ph reading and adjust the ph with some lactic acid to get within my target range. now I want to do a brew with step mashing where I need to add hot water ...
7
votes
2answers
464 views

Does PH affect hop bitterness?

I've always disagreed with the idea that dry hopping or late hopping added 0 IBUs to your end product. If I ever brewed a kit or recipe and followed the hop schedule exactly, it would pretty much ...
2
votes
2answers
343 views

My first Porter. Should I add any calcium chloride chalk to my bottled water before mashing?

Hey brand new here on SE, but have been brewing all grain for about 5 batches now, mostly pale and amber ales. Going to brew my first Porter tonight, following Biermuncher's Black Pearl Porter recipe. ...
2
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1answer
1k views

What is the ideal boil pH?

What is the ideal boil pH? You hear a lot about mash pH, but if you've maximized your mash efficiency and conversion what is the best pH for the kettle? Pre boil? Post boil?