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.
5 years ago
Recent Hot AnswersHow does lemon juice ferment into hard lemonade?
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How does lemon juice ferment into hard lemonade?
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