Help me raise PH

General Homebrew Discussion
1

Screenshot_20250215_222751_Brewer's Friend
Screenshot_20250215_222751_Brewer's Friend1080×2340 231 KB

Im trying to brew this recipe and my ph is super low. I heard adding too much baking soda can make you sick so i dont know what to do at this point. I would have to add like 4 oz of baking soda to a 2.5 gallon batch but that is way too much from what i’ve read. Any tips?

2

Slaked lime is in my inventory, and is very effective at raising pH. You can find that as Pickling lime at some stores or online.

I’m not sure how much baking soda would be negative for health. The concern would be the sodium (Na, Natrium) which can have health concerns in high levels. The sodium intake would have to consider diet in addition to the homebrew.

1 Like
3

What are you brewing and what water are you using? That is an awfully large amount of sulfate unless you are brewing an IPA. Calcium level is also over 100 ppm which is pretty high. I would shoot for no more than 70 ppm of calcium. Gypsum and Calcium Chloride will lower pH. Calcium Hydroxide (pickling lime) and baking soda will raise the pH. Try lowering the amount of gypsum and calcium chloride and add some pickling lime. That will provide some of the calcium you need and also raise the pH. If your source water has this mineral concentration, you can dilute it with either distilled or RO water to bring the mineral content down and help raise the pH.

1 Like
4

Your calculator does not appear to be accurate. It is EXTREMELY unlikely the mash pH would be that low unless you’re adding a large amount of acid. I doubt the calculator is accurate so I decline to comment further. Try a different water calculator.

2 Likes
5

This is the first time ive had this problem. My water ph is 9 and usually it comes down to around 5.4. Actuallt moved to this from beersmith because of how much people praised tne water calculations on there.

6

Screenshot_20250216_093150_Brewer's Friend
Screenshot_20250216_093150_Brewer's Friend1080×2340 176 KB

Screenshot_20250216_092833_Brewer's Friend
Screenshot_20250216_092833_Brewer's Friend1079×2607 239 KB

Just for more context this is my water profile and the grains im using. Its a 2.5 gallon batch.

7

Sorry yall, just figured it out. I copied and scaled this recipe and everything had been in put as acidulated malt. I started over and now my ph is 5.35 before any salts. Appreciate the help!

3 Likes
8

What in the… Glad you figured it out!! I figured something was very wrong.

2 Likes