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1
vote
1answer
28 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
3
votes
1answer
63 views

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?
0
votes
3answers
303 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 ...
5
votes
2answers
140 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
624 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) ...
2
votes
1answer
133 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
622 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 ...
3
votes
2answers
537 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
votes
1answer
2k 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?