![]() This would indicate that you need to wait somewhat higher than 6 minutes before taking a reading, and closer to 9 minutes would be better. You got no change (basically) at 3 minutes, no or barely a change at 6 minutes, and saw a big change at 9 minutes. If you do want to bring your mash pH down, then you just noted the mixing conditions you need to follow before making any additional changes. Since the starting pH of your water is already in the 6's, I cannot imagine that you have a very high residual alkalinity which means that the water will quickly equilibrate to whatever extract from the grains will bring it down to. Which leads to the next question, do you really need to adjust the pH of the sparge water? What is your residual alkalinity? Are you batch sparging or fly sparging? If you residual alkalinity is reasonably low, then the pH of the wort will be determined more by the extracted sugar and minerals from the grains rather than your base water. Your target should be to bring the pH of the sparge water down below a pH of 6.0, there is really no need to bring it all the way down to your mash target. Next time, instead of waiting until mash out to adjust your sparge water pH, I would start once you have started the mash. I would bet that it is a sampling/mixing issue. Thanks for whatever guidance you can pass along. For completeness, my target sparge water pH is 5.6 to 5.8, and the water has been treated the night before with campden to remove chlorine, completely crushed and mixed in. Should I agitate the pH probe while measuring the sample? I?ve tried both ways. Manually mixing doesn?t seem to make a difference. How long should I wait after adding lactic acid when I can re-measure? My pump is the March nano-brewery which easily recirculates my sparge tank in a matter of minutes. I have had similar results with more than one pH probe and differing volumes of sparge water, so I?m thinking the problem lies in my procedure. The volume of sparge water I?m adjusting is 17 gallons and is at 170?F. Resulting in pH of 4.92? Now I?m stumped. OK, not unexpected.Īdd 10 drops of lactic acid wait 3 minutes to mix in as above. How is it possible for the pH to go UP after adding acid?Īdd 10 drops of lactic acid wait 3 minutes to mix in as above. For example:Īdd 10 drops of lactic acid wait 3 minutes while sparge water is recirculated from tank spigot back over top of tank. I then put the pH probe into the sample, keeping the temp probe in it too and wait until the unit locks in (flashing hour glass goes away). The sample is chilled until the temp probe shows 20?C/68?F and the shot glass is removed from the ice bath. I prepare a small ice bath and use a shot glass to take small sample, about 1/2 ounce, enough to sufficiently submerge the pH probe. On brew day when it is time to measure my sparge water pH, usually during the mash-out, I take the probe from the storage solution for use. Calibrating and storage solutions are less than 1 year old. Manufacturer procedures are followed exactly. I always store the pH probe in Milwaukee MA9015 storage solution. Two days before brewing I calibrate the meter using new Milwaukee calibration solution, using one packet each of 7.01 and 4.01 solution. The meter itself is about 2 years old and has been handled very gently. Calibrating and storage solutions are fresh. The pH probe is less than 1 year old and has been used for 8 brew sessions. PH Meter: Milwaukee MW 102 with separate, replaceable temp and pH probes Here is my setup and routine:Įquipment: Electric Brewery controller with three 30-gallon Blichmann tanks I must be the only person on the planet having this problem, so I am hoping the fix is easy. ![]() Oddly, measuring and adjusting mash pH has not been a problem. I am hoping someone can point out what I?m doing wrong. Measuring and adjusting the pH of my sparge water continues to be the single most painful part of my brew day.
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