I brewed 13 gallons of American Pils on Monday. Mash PH was 5.3 with my strips. That includes adding the .3 low factor. PH meter would not calibrate, so that’s my guess. Strip actually read 5.0. I sparged with straight RO water. I was teaching a new brewer and forgot my minerals for the kettle. I wonder what my kettle PH will be? Is there a way to figure this? It was 27lbs of straight Pils malt if that makes a difference.
If your mash pH was 5.3 you should be fine.
How much does the ph generally change in the BK? Is it grain bill dependent or is it some general across the board change?
It’s not uncommon to see a drop of 1 or 2 points, but without a proper pH meter I wouldn’t worry too much about it. Classic RDWHAHB moment.
Not too worried, I probably couldn’t taste the difference anyway. I guess I need a new probe for my meter.
Did you mean tenth of points?
Good catch! Yes.
My turn to keep you on your toes!