| Author |
Message |
    
John Ferens
Intermediate Member
Username: John_ferens
Post Number: 284
Registered: 05-2003
Posted From: 96.236.215.100
| | Posted on Saturday, October 24, 2009 - 02:03 pm: | 
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In using Tom Maier’s (sp?) RA spreadsheet to adjust my water to best fit whatever brew profile I happen to be working on, I rarely achieve what I’ve always been led to believe is the ideal PH range of 5.2-5.4, usually I’ll be a bit higher. (Tom, thank you very much for sharing that spreadsheet with us by the way, it is an awesome piece of work).
For example, my water profile is ideal for American Pale Ales without any additions, but to get to the magical 5.2-5.4 PH range, I have to add Lactic Acid.
- Must the PH be in this range? If it is, I find I get 5-10% better efficiency than if the PH higher.
- If I use the RA spreadsheet water additions, should I or should I not add Lactic Acid in order to bring the PH down?
- Is there a quick reference for the ideal mash PH value by style? Today I am brewing Bill’s (Pierce) recipes for Rootin-tootin RIS and his St. Chucks Porter (I brew the Porter every year, It’s my favorite recipe in the style – this is my first time brewing the RIS).
Thanks in advance for any advice.
Cheers!
John. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10855
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Saturday, October 24, 2009 - 06:10 pm: |
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My considered opinion is that the desirable mash pH range is more like 5.2-5.6. I wouldn't be very concerned if yours is is 5.5 or 5.6, especially for lighter colored beers.
I sometimes add both brewing salts and lactic acid to the mash, usually if I want to emulate high carbonate water but the resulting mash pH is higher than I would like. For example, Orval is not a very dark beer but is brewed with very alkaline water. The brewery reportedly uses acid.
I have never seen a list or formula for correlating style and mash pH. As far as I'm concerned, as long as the mash pH is in the desirable range, you will be fine.
By the way, if you want the ne plus ultra of water spreadsheets take a look at A.J. de Lange's (http://ajdel.wetnewf.org:81/Brewing_articles/BURP_OCT08). It's complex but extremely full-featured and powerful. I strongly recommend downloading the manual (http://ajdel.wetnewf.org:81/Brewing_articles/NUBWS_Manual.pdf). |
John Ferens
Intermediate Member
Username: John_ferens
Post Number: 285
Registered: 05-2003
Posted From: 96.236.215.100
| | Posted on Saturday, October 24, 2009 - 08:24 pm: |
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Thanks Bill, your reply eases my doubts. The RIS PH turned out fine at 5.5 with additions that Tom's spreadsheet suggested, so that's a plus.
I'll delve into that other spreadsheet and see if I can make heads or tails out of it - the most chemistry I've had was a college 100 level course so I'm starting at a bit of a disadvantage there, but I'll finger it out eventually!
Cheers!
John. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10857
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Saturday, October 24, 2009 - 11:13 pm: |
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At least you had Chemistry 101. I'm not sure I would even try A.J.'s spreadsheet otherwise. I had two years of college chemistry many moons ago, and I admit I had to read the manual four times before it made 95 percent sense to me. However, once I understood it, the power of the spreadsheet (and the Excel Solver) has never ceased to amaze me. |
Brewzz
Advanced Member
Username: Brewzz
Post Number: 734
Registered: 03-2003
Posted From: 70.112.225.127
| | Posted on Sunday, October 25, 2009 - 11:50 am: |
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Does anyone use that PH 5.2 stuff?I got a jar last time I was at Austin Homebrew,but haven't had a chance to try it yet.I'm wondering how well it will work with my high carbonate water.I have a really hard time adjusting my ph for lagers...
Cheers,Brewzz |
John Ferens
Intermediate Member
Username: John_ferens
Post Number: 286
Registered: 05-2003
Posted From: 96.236.215.100
| | Posted on Sunday, October 25, 2009 - 06:55 pm: |
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Hi Brewzz,
I've used PH5.2 before without really knowing if it helped or not, but the PH would only drop down to about 5.5 or so - still within range, but at the time I thought it should actually go to 5.2 as the name implies. I've since discontinued using it at my home brewery, but when extract brewing with a couple of friends at "The Barn" with specialty grains, I continue to use it.
We use well water at the barn and it is very hard. Initial batches seemed to have an astringency that seemed to take a long time to fade. I was able to correct this by a) cutting the barn water with some city (my home) water and b) using PH 5.2. Still not 100% if the PH 5.2 did the trick or the added water, but with 20 gallon batches, I'm not going to switch one out just to see which is which.
There should be plenty of discussion on PH 5.2 here, use the search function and you'll be rewarded.
Thanks again for your help Bill!
John. |
Brewzz
Advanced Member
Username: Brewzz
Post Number: 735
Registered: 03-2003
Posted From: 70.112.225.127
| | Posted on Sunday, October 25, 2009 - 11:46 pm: |
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Nothing in the archives that I can find.Anyone else??
Cheers,Brewzz |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10861
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Monday, October 26, 2009 - 02:07 am: |
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Use the search words "Five" "Star" and "buffer", the "And" option to match all keywords, the "Whole words only" match method, and the "All topics" search topic. I found 13 message threads in the archives that matched. |
Denny Conn
Senior Member
Username: Denny
Post Number: 7290
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Monday, October 26, 2009 - 04:29 pm: |
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I experimented for about 8 batches with the Buffer 5.2. I've found that a lot of people trust it blindly and don't check their pH to see if it actually worked. I checked, and sometimes it worked, sometimes it didn't. I never got increased efficiency form using it and sometimes it actually decreased. It depends a lot on your own water chemistry and the beer style you're making. If you try it, I recommend you check your pH. |
Brewzz
Advanced Member
Username: Brewzz
Post Number: 736
Registered: 03-2003
Posted From: 70.112.225.127
| | Posted on Monday, October 26, 2009 - 10:01 pm: |
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I HAVE to check my pH here with such high carbonates.Now I'm moving to a new house about 10 miles away,and the water there tastes better than here.I left a glass full out for 24 hours,and no white floaties there..."fingers crossed"
Cheers,Brewzz |
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