So, as mentioned in my questions in other threads, I've been looking through Palmer's book, searching the net and pondering my high efficiency for my last two darker beers, at least with dark malts (i.e. a pete's wicked clone and a Breckenridge Avalanche Clone) and my lower efficiency for my last lighter summer ale (Mo's summer ale BYO July-August 2007) and I think I may have stumbled upon something but wanted to see if it passes muster here before I act on my hunch.
I have never paid too much attention to my mash ph or water chemistry. The water here in Florida is generally pretty hard so I've been buying "drinking water" from the grocery store. I'm not sure of its chemistry or ph either but I'm sure its softer than anything that comes from the pipes here in St. Pete. I also generally make all my beers, regardless of style, with this water and without worry about things like ph.
So, my journey on the net (including this very forum) have lead me to believe that I might be getting less than stellar efficiency on my lighter beers (generally around 65%) because the ph might be too high and the lighter grains have no ph reducing "stuff" but the darker beers I make, usually ambers on up through stout are usually > 75% because the darker grains have something in them that will lower the ph to a point that is better for starch conversion and consequently greater efficiency.
Now, I'm getting ready to brew the Allagash clone in the newest BYO and this is all Pilsen malt which means If I'm correct about the mash ph, this recipe has no ph lowering darker grains to really make for an ideal environment for starch conversion. From what I've been reading, this is where the acid rest comes in. This rest may help in the ph lowering area which will allow for greater starch conversion and consequently greater efficiency.
So, with all of that?
1). Does this sound right?
2.) When is an acid rest a good tool to help with mash ph. I realize it might never be needed but when might it be helpful. I'm guessing whenever you are absent darker grains and you know your ph is too high?
3.) I'm guessing I now need to start paying more attention to my mash ph. Exactly how do I do this?
Thanks in advance
WR
I have never paid too much attention to my mash ph or water chemistry. The water here in Florida is generally pretty hard so I've been buying "drinking water" from the grocery store. I'm not sure of its chemistry or ph either but I'm sure its softer than anything that comes from the pipes here in St. Pete. I also generally make all my beers, regardless of style, with this water and without worry about things like ph.
So, my journey on the net (including this very forum) have lead me to believe that I might be getting less than stellar efficiency on my lighter beers (generally around 65%) because the ph might be too high and the lighter grains have no ph reducing "stuff" but the darker beers I make, usually ambers on up through stout are usually > 75% because the darker grains have something in them that will lower the ph to a point that is better for starch conversion and consequently greater efficiency.
Now, I'm getting ready to brew the Allagash clone in the newest BYO and this is all Pilsen malt which means If I'm correct about the mash ph, this recipe has no ph lowering darker grains to really make for an ideal environment for starch conversion. From what I've been reading, this is where the acid rest comes in. This rest may help in the ph lowering area which will allow for greater starch conversion and consequently greater efficiency.
So, with all of that?
1). Does this sound right?
2.) When is an acid rest a good tool to help with mash ph. I realize it might never be needed but when might it be helpful. I'm guessing whenever you are absent darker grains and you know your ph is too high?
3.) I'm guessing I now need to start paying more attention to my mash ph. Exactly how do I do this?
Thanks in advance
WR