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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Controlling the Mash pH

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Matt
Charter Member
Normal, IL
341 Posts


Hey guys!

So I recently, at your recommendation, bought a pH meter. This one to be specific. 

So my question is, what is the best way to control mash pH? What chemicals should I but and how should I be using them? Figured this was a question that would be good to have a record of on the forum. 




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Go look at the Bru'n Water tutorial post by vinpaysdoc.  It will help you tremendously.

For chemicals, I use only three in most brews - calcium chloride, gypsum, and lactic acid.  I will some times use Epsom salt, and very rarely, I'll use baking soda.

Note that my water is very alkaline.

I add my salts to both the mash and sparge water (along with an appropriate dose of Campden).  I am almost always within .05 of my intended pH.






Posted 34 days ago.

blur_yo_face
Houston, Tx
161 Posts


homebrewdad, on your second video you added an Acid Malt to your grain bill to lower the pH closer to 5.2, is that just adding lactic acid?



Posted 34 days ago.

brewcrewkevin
Charter Member
Appleton, WI
66 Posts


Yes, blur, it is. Aciduated is just malt infused with a small percentage of lactic acid. It was developed by the Germans to adhere to the german purity law. Chemicals couldn't be added, only malts. So they needed to add it to the malts if they needed to adhere.



Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


TIL



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Kevin is correct.  The traditional way to lower the pH is to use acid malt.  I personally prefer straight lactic acid, as it is both inexpensive and really easy to use.  It's also very simple to make a quick adjustment to your pH on brewday with acid, whereas acid malt takes a while.




Posted 34 days ago.

blur_yo_face
Houston, Tx
161 Posts


good to know! I've been playing with Bru'n water and noticed a lot of the Pale Ale/IPA recipes I use generally have a malts that result in a high pH.. while the stouts/porters tend to have more acidic malts and a lower pH.. adding the correct amount of lactic acid should bring the pH down if its too high, what can you do if its too low? I entered a stout recipe with (seemingly) the correct water additions, but it still needs more mash water alkalinity..



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Baking soda works, but you can only use so much due to the sodium content.  Chalk works, but it doesn't dissolve easily - you really have to use an acid to get it properly into your water.

In most cases, those roasted/crystal malts are good enough to get the alkalinity up. 




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


If you're looking to increase alkalinity check out slaked lime, aka pickling lime. One bag should last the rest of your life, you only need a gram or so to add a decent amount of alkalinity. Plus, it adds calcium without potentially unwanted additional ions.



Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


Late to this par-tay.

I have found that if I match the water profile I am attempting to emulate in Bru'n Water that I am seldom far away from the projected mash pH I am seeking. If I'm not far off, then it's pretty easy to adjust the pH with some simple adjustments:

Need a lower pH?:

Add some acid malt
Add some lactic acid
Decrease your mash water (I will go as far as 1 qt/lb)

Need a higher pH?:

Increase the amount of mash water (I've mashed with upwards of 2 qt/lb)


These are the only adjustments I've had to make so far. I am working with very soft water. 

If ever you run into specific problems with Bru'n Water where you can't get things the way you want them, page me. I enjoy trying to work these issues out. It's a little like Sudoku puzzles.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


Awesome, thank you! I actually just got my water report (after much calling and emailing) and my water's pH is a bit high. So I'm working on Bru'n Water right now, really appreciate the help!

Side note, can I add lactic acid without consequence? Like, do I need to add anything else to balance it out flavor wise?




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Small amounts of lactic acid (a few ml in a normal batch) would have no impact on the flavor.  I don't know that you can balance it out; as I understand it, different people detect the flavor in different concentrations.




Posted 34 days ago.

Endisnigh
Australia
2 Posts


I've just bought some lactic acid based on this thread - I had noticed that it was taking quite a bit of various salts to get the PH down for certain brews, with the often unwanted effect of adding too much Magnesium etc... this looks much easier!



Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


If you run into any problems just email me and I'll try to help.

Greg

vinpaysdoc at gmail dot com




Posted 34 days ago.

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