This was initially incorrectly published in a BYO article and caused a slew of backlash. The optimal mash pH of 5.2-5.6 is referring to the room temperature measurement. Ideal Mash pH Rangeīefore I jump into anything, it’s important to understand that mash pH is measured at room temperature, not the actual hot mash. Hopefully this will help anyone who has the same questions as I did. I was able to sort all of this out with the help of other homebrewers who have a far more in-depth understanding of this topic than I do. I’m actually glad I had this problem because it helped me understand the issue first hand. It gets even more confusing when you read about how mash pH differs in the actual mash vs the cooled wort sample. I did a lot of research on mash pH information and got a lot of conflicting answers. I’m writing this because I recently had the same problem. So much that even some experts have made some questionable remarks on what is correct and what is not. Mash pH has caused a lot of confusion in the homebrewing world.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |