From the HBD Archive
From: Darren Evans-Young <>
Subject: Low mash pH
Date: 1992-04-22 19:58:32 GMT

I've recently gone all-grain and have a sort of problem.
All my water is preboiled and cooled to remove chlorine.
Tuscaloosa, AL water is moderately soft.

I heat my mash water to the correct strike temperature, dump
in my grains and stir well for 5 minutes. Then I remove a
sample of the liquid and test the pH. According to my
battery operated pH meter (properly calibrated), my pH is
4.8. I have verified this with pH papers too. I've added
as much as 2 tsp of CaCO3 to bring the pH up to the recommended
5.2-5.4 range, but it doesnt budge. I do make sure to stir
in the CaCO3 well before taking another reading. My question,
what is the effect on the mash with a pH that low? Benificial or not?
Should I continue to add more CaCO3? Should I not worry and
be happy with a 4.8 pH?


Darren Evans-Young
Seebeck Computer Center 70651.2605@CompuServe.COM
The University of Alabama, Tuscaloosa (205)348-3988

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