mash ph

At a recent homebrew club meeting, one of the members asked me a brilliant question – when and how should you adjust your mash pH when all grain beer brewing? This is a devilishly complex question as you want to adjust your mash pH quickly if brewing with modern malts. The Mash pH Conundrum I […]

One of the most anticipated new features in BeerSmith 2.3 is the new water analysis and mash pH tools available. I’ve written many posts on why the proper mash pH in the 5.2-5.6 range is important for brewing your best beer, and V2.3 of BeerSmith makes it easier than ever! Note: The new tools primarily […]

Controlling your mash pH is a critical concern for all brewers using all-grain, but can be a special concern for those using Brew-in-a-bag (BIAB) or decoction mashes with high water to grain ratios. The larger water to grain ratios used in these mashes can lead to higher mash pH during conversion, so brewers need to […]

Mash pH is an important concept for all grain brewing. While you can make “good” beer without worrying about pH, brewing truly great all grain beer relies on understanding the concept of mash pH and its impact on beer. Understanding pH You probably had a simple introduction to the concept of pH in your High […]

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John Palmer and Colin Kaminski join me this week to discuss their new book “Water, A Comprehensive Guide for Brewers”. We discuss the best water for brewing beer, mash pH, residual alkalinity, beer brewing water for extract and all grain brewers, water sources and much more. Download the MP3 File – Right Click and “Save […]

Water Alkalinity and Mash pH for Brewing Beer

by Brad Smith on August 26, 2013 · 9 comments

Brewery workshop

This week I take a look at your brewing water alkalinity and how it affects your mash pH. Controlling the pH of the mash is important for the all grain brewer – it is one of the differences that makes good beer into great beer. Mash pH in Brewing Those who have moved beyond their […]