![]() ![]() A more reasonable target for mash pH would be 5.4 or 5.5. If pH is too high yeast will excrete extra acid to lower it but I don't know that they can absorb extra acid to raise pH (though if they can regulate from one side you might expect them to be able to from the other). Shooting for a mash pH of 5.2 may be the problem as that would give you something like 4.9 in the mash at mash temperature and who knows what in the fermenter - probably something like 4.8 at room temperature which is too low. I do appreciate Bru'n Water, but would like to consolidate to one program, especially if it supposedly has the capabilities.Ĭlick to expand. I'm just trying to figure out what the hell is going on with the tool in Beersmith. ![]() I've worked it out in Bru'n Water and it confirms the acid addition values in Beersmith are significantly high. Does anyone have any clue why it's estimating such high acid additions to drop the pH just a few points? My water is pretty soft, in fact just got the results back from Ward labs: I can't find any properties in my equipment or system that seem out of whack that could cause this. So I went to add phosphoric acid this time, and Beersmith was suggesting to add 95mL of phosphoric acid (10%) to bring my mash pH from 5.7 to 5.2! WHA? Changing option to lactic acid also suggested massive amounts (like 10mL of 88%) that now I'm certain is what ruined my Oktoberfest.Īm I doing something wrong here? I've been digging all around Beersmith double checking my values and profiles, looking for anything that could be the cause of this because most people say it does a good job at estimating mash pH and accurate acid additions. Thought I may have made a mistake until I went to brew a NEIPA the other day, and again the mash pH was projected to be high. I simply used the mash pH adjustment tool built into Beersmith and found several weeks later I must've added WAY too much lactic acid because I had me a sour oktoberfest. Beersmith then calculated a high mash pH - around 5.7. Added all my salts and incorporated into Beersmith the correct way (by making a water profile and adding water to the recipe). However, it's the pH adjustment that's been giving me fits. I have had no issues with determining which salts to add to hit a certain profile in Beersmith or Bru'n Water. ![]() I've been dipping my toes into water chemistry lately and had some issues with the calculators out there. ![]()
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