What pH should I aim for ?

[robintes]

I feel this is a dumb question cos Ive not considered it before. When I try to get definitive advice off the web its all filled with contradictions or high blown organics I dont understand. What I have found is that if a wort is too acidic <3.5 then a yeast might not start - I thought you had to start ca 4.0 ish. Also if the og is too high >1100 then also it wont start.

I use tap water which I stand open top for 24 hours. I didnt think there was any noticeable bacteria etc in it to trouble a ferment. Purist will argue about taste but thats not my concern here

Anyone point me to some link of simplified info - in the old days we didnt have cheap ph meters you see

 

[Minbari]

Ph is more important during mash, keeping it around 5.5ish depending on the style. Most finished beer is in the 4s.

Do you have a ph meter?

High gravity beer will sugar just fine with nearly any yeast. Yeast does have an alcohol tolerance though. With high gravity beer, you might not finish fermentation unless the yeast can live in high alcohol

 

[HighVoltageMan!]

Not sure what your asking, so I will answer it as I understand it.

pH is important through out the brewing process, from the mash to the glass. Mash pH should be @ 5.4-5.6 at 76F (24C). It's important to specify what temperature of the sample, because pH changes temperature. As the temperature goes up, the pH goes down. So a pH of 5.6 @ 76F will be closer to 5.3 @ 150F (65C). Here are some target pH's for brewing @ 76F.

Mash 5.4-5.6
Sparge not to exceed 5.8
Boil pH 5.05-5.3 (most times the pH drops slightly during boil, although it can go up slightly if phosphoric acid is used to adjust pH).
Pitch pH 5.05 (light color) to 5.3 (dark color)
Finish pH 3.9 to 4.5 This one is yeast and style dependent.

 

[BarbarianBrewer]

I don't have a pH meter. I just trust the recipe calculator is close enough and follow the advice John Palmer gave in the Dec 2020 issue of Brew Your Own magazine

 

[Yontsey]

I've never messed with pH because I didn't have a meter, but I recently ordered one of Aliexpress. I have my upcoming recipe plugged into Brewfather and it's showing a pH level of 5.62 after adding my water salts to the mash and sparge. Doing a version of the Tree House style IPA recipe that Nate Lanier posted awhile back. Can I go ahead and add some (70-80%) Lactic 88% to the mash water and test or should I not add any and test and then adjust?

 

[Minbari]

I've never messed with pH because I didn't have a meter, but I recently ordered one of Aliexpress. I have my upcoming recipe plugged into Brewfather and it's showing a pH level of 5.62 after adding my water salts to the mash and sparge. Doing a version of the Tree House style IPA recipe that Nate Lanier posted awhile back. Can I go ahead and add some (70-80%) Lactic 88% to the mash water and test or should I not add any and test and then adjust?

If the recipe calls for it, i usually add 1/2, then test. If it needs more, you can add more. Harder to take it back out, lol

 

[Yontsey]

If the recipe calls for it, i usually add 1/2, then test. If it needs more, you can add more. Harder to take it back out, lol

Right. My thoughts exactly. Wanted to get the pH down to 5.2-5.3 from 5.62.

Do you add 1/2 to the mash water with the salts prior to the grain?

 

[Minbari]

Right. My thoughts exactly. Wanted to get the pH down to 5.2-5.3 from 5.62.

Do you add 1/2 to the mash water with the salts prior to the grain?

Yes. Less chance of a hot spot that way.