Galena
Landlord.
I consistently miss my pH target, the beer tastes okay so what's to worry about? It's frustrating though and I am at a loss.
My water analysis was carried out professionally albeit 10 months ago, but I do a regular Salifert test which is pretty close every time. My Bicarbonate level is only around 22 anyway.
I use Brewfather to calculate my additions and have started to overdo the treatment to try and get the pH down. I also back that up with EZ Water Calculator which tends to give similar results. I calibrate my Apera pH 60 meter and take the 15 minute sample reading at room temperature.
As an example, yesterday I brewed a Blonde Ale and went for a very low pH of 5.12 (not what I wanted but an attempt to get it to be where I did want it), the 15 min pH was 5.63.
Last week I brewed a Bitter and also targeted 5.12, that time I got it down to 5.4 and another brew on the same day also a bitter I got 5.34, both of these are acceptable though still way off what the calculators were saying.
I understand there are lots of guesswork in the calculators but nevertheless to be 0.5 out seems extreme?
I was wondering if it could be my method of adding minerals that they are not fully dissolving, I add to sparge water direct in the HLT with no acid (which is irrelevant for mash pH) I add acid to the mash water and have tried adding minerals to the water and to the mash directly after doughing in and stirring really well, but not sure it makes a difference.
Could it be the malt, yesterdays brew was just Maris Otter and 10% Wheat and this would perhaps explain a wider discrepancy for this mash than the darker bitters
My tap water profile from Salifert is Ca: 15 Mg: 4 Na: 9 Cl: 11 SO4: 32 HCO3: 22
My tap water analysis was Ca: 21 Mg: 10 Na: 9 Cl: 13 SO4: 31 HCO3: 18
My water analysis was carried out professionally albeit 10 months ago, but I do a regular Salifert test which is pretty close every time. My Bicarbonate level is only around 22 anyway.
I use Brewfather to calculate my additions and have started to overdo the treatment to try and get the pH down. I also back that up with EZ Water Calculator which tends to give similar results. I calibrate my Apera pH 60 meter and take the 15 minute sample reading at room temperature.
As an example, yesterday I brewed a Blonde Ale and went for a very low pH of 5.12 (not what I wanted but an attempt to get it to be where I did want it), the 15 min pH was 5.63.
Last week I brewed a Bitter and also targeted 5.12, that time I got it down to 5.4 and another brew on the same day also a bitter I got 5.34, both of these are acceptable though still way off what the calculators were saying.
I understand there are lots of guesswork in the calculators but nevertheless to be 0.5 out seems extreme?
I was wondering if it could be my method of adding minerals that they are not fully dissolving, I add to sparge water direct in the HLT with no acid (which is irrelevant for mash pH) I add acid to the mash water and have tried adding minerals to the water and to the mash directly after doughing in and stirring really well, but not sure it makes a difference.
Could it be the malt, yesterdays brew was just Maris Otter and 10% Wheat and this would perhaps explain a wider discrepancy for this mash than the darker bitters
My tap water profile from Salifert is Ca: 15 Mg: 4 Na: 9 Cl: 11 SO4: 32 HCO3: 22
My tap water analysis was Ca: 21 Mg: 10 Na: 9 Cl: 13 SO4: 31 HCO3: 18