How do you measure mash pH?

Discussion in 'Homebrewing' started by corbmoster, Jan 19, 2017.

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  1. Silver_Is_Money

    Silver_Is_Money Devotee (337) Jun 4, 2017 Ohio

    A.J.'s daily hangout is on the (HBT) HomeBrewTalk forum, and specifically within the "Brew Science" sub-forum. It took me less than a minute to find this quote there. His comments there are rife with this thinking, and if you follow him on that forum you can see for yourself, or even ask him to reply. Note that he believes precisely as I have indicated. I have provided both the quote and the link to it.

    A.J. DeLange : https://www.homebrewtalk.com/forum/threads/starting-to-focus-on-water.627428/#post-7984667
     
    #61 Silver_Is_Money, Apr 25, 2018
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Oh. I've read that before, or something very similar. It has never occurred to me to take that and call a pH of 5.4 "neutral" or that "In the world of beer brewing anything that mashes at above 5.4 pH is nominally considered basic," which is a stretch. But I do see where you're coming from.
     
    #62 VikeMan, Apr 25, 2018
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