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Results tagged with mash-ph
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user 15447
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 to test mash for ion concentrations
I'm wondering if it's possible to test the mash during mash for an all grain batch to determine concentrations of calcium, magnesium, etc. Or if that is better determined by pre-mash calculations.
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