39 replies to this topic

[CaptRon]

So after watching the excellent slide show on All-Grain in the other thread I was curious how many of you test your PH? I never do, but have wondered if it is something that I should add to my process. What do you guys suggest about testing PH?

[TonyBrown]

we tested the PH once and the site got shut down....sorry, someone had to...

[CaptRon]

we tested the PH once and the site got shut down....sorry, someone had to...

[dagomike]

Always test and adjust. It's the difference between a good beer and great beer.

[JReigle]

I've got pretty soft water, I never test and never adjust unless I'm making something really light or really dark.

[BFB]

I always test. It's just one more of the small details that will help you make better beer.

[rockon]

I've never really done it. I would consider adding it as part of my process if I was convinced it would halp improve my beer. So far, I don't know enough about how it could help to be convinced.

[JimInNJ]

I always test. It's just one more of the small details that will help you make better beer.

I caluclate my mineral additions with some spreadsheets I found on-line. I occasionally test just to be sure. And it is always right on.Use colorpHast strips.- Jim

[Dave]

I've never tested pH...

[JimInNJ]

So far, I don't know enough about how it could help to be convinced.

I started adjusting my water because I was getting some astringent husky tannins in my lighter brews.- Jim

[dagomike]

What's important to know about pH is it affects every step of the process. It's not just about tannins or efficiency. Ultimately, it completely makes the beer taste different.

[TelemarkBrew]

How does that 5.2 buffer product work compared to doing specific adjustments for the PH? would seem easier, but is it not as reliable?

[AspenLeif]

I went through JJpalmers chapter 15(?) on water analysis. Tested PH on beers from light to dark with my water and PH. I now know with a spreadsheet how much calcium carbonate I need to add for my water per style of beer I brew. I haven't tested since I went through that exercise and then tested my method a couple times for accuracy.MB

[JimInNJ]

How does that 5.2 buffer product work compared to doing specific adjustments for the PH? would seem easier, but is it not as reliable?

I think it is designed mostly for doing dark beers with soft water. Or was it light beers with hard water? Whatever, it works much better one way than the other. Someone else will have to clear up which way.- Jim

[dagomike]

How does that 5.2 buffer product work compared to doing specific adjustments for the PH? would seem easier, but is it not as reliable?

This product has become synonymous with the word band aid. It's better than nothing, but not a real solution. And the product only addresses mash pH.

[CaptRon]

So I guess I should get some test strips and read a little more about the PH in the mash. One thing I've struggled with is getting the right report from the city for the water around here which I think would be helpful along with the PH test.

[tjthresh]

I think it is designed mostly for doing dark beers with soft water. Or was it light beers with hard water? Whatever, it works much better one way than the other. Someone else will have to clear up which way.- Jim

Most people I know have only ever used it on light beers.

[TelemarkBrew]

"This product has become synonymous with the word band aid. It's better than nothing, but not a real solution. And the product only addresses mash pH."ok, thanks. From a batch spargers perspective the PH of the sparge isn't as big of a deal though, correct or did I read Denny's webpage incorrectly?

[Recklessdeck]

I don' test my Ph, I just use 5.2 stabilizer. For the mash it works great, I've never had a problem, and I don't know why it seems to have a reputation as a "band aid". I'd love to hear why though. From a chemical standpoint it would seem to be more exact than trying to make adjustments with traditional water treatments. I am not a chemist, however, I only know that when I add a tbs to the mash I never miss my Ph.Acidifying sparge water is another issue.

[dagomike]

So I guess I should get some test strips and read a little more about the PH in the mash. One thing I've struggled with is getting the right report from the city for the water around here which I think would be helpful along with the PH test.

I think the topic of pH should be split from water composition. Two topics, even though they're related. There's more than one way to get the mash residual alkalinity right, and get your pH right, but really mess up your beer, and visa versa.

"This product has become synonymous with the word band aid. It's better than nothing, but not a real solution. And the product only addresses mash pH."ok, thanks. From a batch spargers perspective the PH of the sparge isn't as big of a deal though, correct or did I read Denny's webpage incorrectly?

No, no, no... Without reading his page, I think you're misunderstanding what he's saying. From previous conversations, I believe he's talking about treating sparge water based on his experience with his soft water supply. pH affects the mash regardless of sparge method.

I don' test my Ph, I just use 5.2 stabilizer. For the mash it works great, I've never had a problem, and I don't know why it seems to have a reputation as a "band aid". I'd love to hear why though. From a chemical standpoint it would seem to be more exact than trying to make adjustments with traditional water treatments. I am not a chemist, however, I only know that when I add a tbs to the mash I never miss my Ph.Acidifying sparge water is another issue.

It's a band aid because it doesn't fully address the problem.