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Wanting to raise my mash pH to at least 5.2, I have been reading about mineral additions of; Gypsum, Calcium Carbonate, Pickling Lime, and Baking Soda. But I don't know which is easiest or best. I considered briefly trying the 5.2 Mash Stabilizer product, but only briefly as the reviews for the 5.2 Mash Stabilizer product is mostly negative, so I don't want to use it. Plus that's not where i will be going to when i step up to water chemistry and additions. I am eventually going to move into water adjustments starting with RO water, but until that time, and for now, I just want to bump up the pH from 4.8 to 5.2.
To test for pH (at the end of my 60 minute mash), I use the cheap pH test strips, but from what I have read, they [pH test strips] are typically reading 0.2 points off. I have been hopeful that the 0.2 makes my reading of 4.8 pH, actually a 5.0, but I haven't read where the strips are 0.2 low or high from the actual. And yes... Once I get into water improvements beyond using bottled spring water from the same manufacturer [Deer Park], i will also get a real pH meter. but that's for another discussion and down the road.
Nevertheless, and until i am ready and willing to get into the water chemistry side of brewing, my questions are simple (with hopefully simple suggestions):
Ps. I was planing on getting some acidulated malt to recover if I over do it, but since the mash conversion happens in the first 10 minutes, it'll probably be too late.
To test for pH (at the end of my 60 minute mash), I use the cheap pH test strips, but from what I have read, they [pH test strips] are typically reading 0.2 points off. I have been hopeful that the 0.2 makes my reading of 4.8 pH, actually a 5.0, but I haven't read where the strips are 0.2 low or high from the actual. And yes... Once I get into water improvements beyond using bottled spring water from the same manufacturer [Deer Park], i will also get a real pH meter. but that's for another discussion and down the road.
Nevertheless, and until i am ready and willing to get into the water chemistry side of brewing, my questions are simple (with hopefully simple suggestions):
- Which should I use... Gypsum, CaCO3, Baking Soda or pickling lime
- Add to mash or strike water
- When to add to mash or strike water
- How much should I does a 5 gallon batch (typically 16-18 qts as I us 1.5 qts/lb of grain ratio) to get from 4.8 to 5.2
Ps. I was planing on getting some acidulated malt to recover if I over do it, but since the mash conversion happens in the first 10 minutes, it'll probably be too late.
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