Mash PH

GuingesRock · Post by **GuingesRock** » Sat Feb 28, 2015 10:41 am

I think I finally got Bru'n water set right for my system. It's a great program but spend a day playing with it and reading the instructions in the first tab. My mash PH at 10 minutes and room temp was supposed to be 5.3, and it came in at 5.31 today. I also had a good PH meter as an x-mas gift. Also I found it's important to make sure the calibrating buffers and test sample are at 20C, I check with a thermometer now, even though the PH meter is supposed to correct for temperature, it doesn't correct for what is going on n the mash at different temperatures.

https://sites.google.com/site/brunwater/" onclick="window.open(this.href);return false; It's Martin Brungard's spreadsheet.

Tips and updates here: https://www.facebook.com/pages/Brun-Wat ... ?pnref=lhc" onclick="window.open(this.href);return false; on Martin Burngard's FB page. He may be the premier expert on water. He was the advisor for the water book.

Good podcast with him also: http://www.podcast.de/episode/239631665 ... B03-17-14/" onclick="window.open(this.href);return false;

Homebrewing beer. This week on Brew Strong, Jamil and John Palmer are joined by Martin Brungard, water treatment engineer extraordinaire and technical editor on Palmer and Colin Kaminski's book Water: A Comprehensive Guide for Brewers. The guys discuss the profiles of the water sources in Ireland and London, including the differences in the perception of the water versus the reality, which styles are best suited to certain regions, how his...

LiverDance · Post by **LiverDance** » Sat Feb 28, 2015 10:49 am

I'm doing my pH calcs for my pilsner later today and was using EZ water but maybe I'll give this program a shot. Mark do you believe this one is better? Also any tips for using it? Did you change anything like the other program?

GuingesRock · Post by **GuingesRock** » Sat Feb 28, 2015 10:53 am

I think this program is 10 times better. It allows you to calculate phosphoric acid additions, but as I said, don't use it today. Read all the instructions on how to use it properly, otherwise you will be disappointed with it. I gave up on it before, but wasn't using it right, and had a crap PH meter. In his FB page he also gives tips on using it right. A big one is dark munich needs to be entered as a crystal malt as it behaves the same chemically.

I didn't change anything Brian.

LiverDance · Post by **LiverDance** » Sat Feb 28, 2015 11:02 am

Well I have 8 hrs till I brew so I'll do some reading and compare it to the results I get in the other program as a double check.

GuingesRock · Post by **GuingesRock** » Sat Feb 28, 2015 11:06 am

Brian, do you have PH results from previous brews that you could enter in the program to test the way you are using it, before you use it to predict a future brew?

GuingesRock · Post by **GuingesRock** » Sat Feb 28, 2015 11:12 am

The more you look into this program, the more you will discover that it has amazing functionality. There's a lot programmed in there that's very useful. Most of the cells have guidance and useful info if you click on them. That's why it will take a day (at least) to learn it all.

LiverDance · Post by **LiverDance** » Sat Feb 28, 2015 11:28 am

Yeah I've got all my previous brew logs. I'll run a double check with those

Post by **Jimmy** » Sat Feb 28, 2015 11:29 am

You need Sandy on your brew day. He just looks at the wort and it adjusts itself to the proper pH.

LiverDance · Post by **LiverDance** » Sat Feb 28, 2015 12:18 pm

Jimmy wrote:You need Sandy on your brew day. He just looks at the wort and it adjusts itself to the proper pH.

Haha, that's a handle tool to have.

Plugged everything in and went through the program, not too difficult to figure out. Things look like they line up so now onto field testing this eve

GuingesRock · Post by **GuingesRock** » Sat Feb 28, 2015 12:21 pm

GAM · Post by **GAM** » Sat Feb 28, 2015 12:32 pm

Fuckin water better want to adjust it self!!!

S

GuingesRock · Post by **GuingesRock** » Sat Feb 28, 2015 2:35 pm

GAM wrote:Fuckin water better want to adjust it self!!!

S

The water always did adjust itself, and people adjusted their brewing around the water. That's what it says in the books. It's the sign of a truly skilled brewer.

GuingesRock · Post by **GuingesRock** » Wed Mar 25, 2015 6:16 am

LiverDance wrote:
Jimmy wrote:You need Sandy on your brew day. He just looks at the wort and it adjusts itself to the proper pH.
Haha, that's a handle tool to have.

Plugged everything in and went through the program, not too difficult to figure out. Things look like they line up so now onto field testing this eve

I follow brew'n water on FB and this message appeared today.

NEW BRU'N WATER VERSION

The next version (3.2) of Bru'n Water has been issued and is slowly being rolled out to our supporters. The limitations of creating and emailing each program slow the process, but don't worry. If you have provided at least $10 in support, you will be receiving this substantially improved version. Visit the Bru'n Water page to see screen shots of the program.

It was all made possible through your support!

Post by **Jimmy** » Thu Apr 02, 2015 9:57 pm

How are you guys adjusting your mash pH if you mash in and find that it's off? How are you calculating how much acid to add?

LiverDance · Post by **LiverDance** » Thu Apr 02, 2015 10:33 pm

I've gone towards phosphoric acid and adding that after the mash in is a no no cause it's has a different reaction to the hot liquid. I've learned to use my water calculator and stick by what I get from it

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Post by **Jimmy** » Thu Apr 02, 2015 10:38 pm

LiverDance wrote:I've gone towards phosphoric acid and adding that after the mash in is a no no cause it's has a different reaction to the hot liquid. I've learned to use my water calculator and stick by what I get from it

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Why, what is the issue with adding phosphoric after mash in?

LiverDance · Post by **LiverDance** » Thu Apr 02, 2015 10:49 pm

Errr science?

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LiverDance · Post by **LiverDance** » Thu Apr 02, 2015 10:51 pm

I don't know the ins and outs but I've read that it has a drastically more intense effect per ml when put in hot water

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Post by **Jimmy** » Thu Apr 02, 2015 11:12 pm

hmmm..interesting. A lot of the reading I've looked at suggested it was a good option for post mash in pH correction - I wonder where the difference is coming in.

GuingesRock · Post by **GuingesRock** » Fri Apr 03, 2015 5:40 am

I do the same as Brian. Calculate and add salts and acid to the cold water then warm up to strike. That's what Martin Brungard recommends. He explains why somewhere. Maybe on his facebook blog page or the instruction page of his spreadsheet. I regard him as the main authority on water. I use his spreadsheet. I have found him very approachable by email, or you could ask the question on his Bru'n water FB page.

Post by **Jimmy** » Fri Apr 03, 2015 9:22 am

I understand this, though people adjust mash pH after mash in all the time. Of course you're going to shoot for your target pH from the beginning, but there will be times that you want to adjust after mash in.

Also, if you look at recommendations on brewing Berrliner Weisse for example, it suggests using acid post mash to lower your wort pH to 4.5 before adding your lacto pitch. There has to be an easy way to do this..

Both Gordon Strong & Martin Brungard post in this thread on adjusting mash pH post mash in, suggesting the use of phosphoric acid for the adjustment?
https://www.homebrewersassociation.org/ ... pic=7178.0" onclick="window.open(this.href);return false;

Broob · Post by **Broob** » Fri Apr 03, 2015 10:44 am

Any value in this for temperature correction?

http://www.hamzasreef.com/Contents/Calc ... ection.php" onclick="window.open(this.href);return false;

Post by **Jimmy** » Fri Apr 03, 2015 10:59 am

Broob wrote:Any value in this for temperature correction?

http://www.hamzasreef.com/Contents/Calc ... ection.php" onclick="window.open(this.href);return false;

My understanding is that you should chill your sample to take a reading, even if your meter has ATC.

bandarker · Post by **bandarker** » Fri Apr 03, 2015 10:56 pm

Where do you find acids in HRM? I get a bit concerned about astringency from high pH of sparge

Post by **Jimmy** » Fri Apr 03, 2015 10:58 pm

I went to Bebbington Industries in Burnside.

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