Adjusting mash pH post dough in

Discussion in 'General Brewing Discussions' started by LlewellynBrewHaus, Mar 17, 2017.

  1. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    messing around with my new pH meter ...and I guess I have some questions lol
    ran my water numbers +gist through our water calc and it forecasted a pH of approx 5.4 cool.
    I tested my mash after 15 mins post dough in and got a reading of 5.86 ; I bought 10% phosphoric acid and for the life of me couldn't find a resource to calculate the amount to use so I got my syringe out and did 5mL step until I got to 5.30 on my meter . How I can do this better ?
    Prost!
     
  2. CRUNK

    CRUNK Well-Known Member

    Joined:
    Jan 15, 2017
    Messages:
    899
    Likes Received:
    550
    Trophy Points:
    93
    Gender:
    Male
    What was the mash temperatures when you tested with your meter, I was told do not test mash pH with a meter when the mash is above 100°f it could throw the reading off
     
  3. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    the advanced water calculator will give you the correct ph reading based on the recipe, its a little involving, read down below the page
     
    Trialben likes this.
  4. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    my meter is supposed to be temp correcting but I read about higher temps leading to false reading and cooled my samples to room temp to be safe
    Mash - 149
    Sample - room temp (65)
     
  5. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    I used the AWC said my pH should have been 5.4 but tested higher @5.8..
    I see the acid addition section now @Ozarks Mountain Brew will need to do some more research :)
     
  6. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    I was starting to write up an easy way to use that form but was very sick and had to stop Ill look at it again this weekend
     
    LlewellynBrewHaus likes this.
  7. CRUNK

    CRUNK Well-Known Member

    Joined:
    Jan 15, 2017
    Messages:
    899
    Likes Received:
    550
    Trophy Points:
    93
    Gender:
    Male
    The 5ml additions are a safe way to add acid give it 5 minutes and test again till the pH is where you want it.
     
  8. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,457
    Likes Received:
    9,537
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    #8 Trialben, Mar 17, 2017
    Last edited: Mar 17, 2017
    20170318_091105.jpg Yea i see the advanced water calculator has a acid addition section uiu can even input desired ph level of mash and it will give you amount of acid needed ti hit mash ph.

    Just got me some lactic acid for tomorrows pilsner brew so will be busy with ph meter for that one.
     
    LlewellynBrewHaus likes this.

Share This Page

arrow_white