I’m in the middle of mashing an IPA I’ve made before where I usually get a pH of 5.38 and just got a repeated pH of 5.6. I guess it’s still within the upper limits so hopefully I’ll be OK. Only thing I did differently is, making a higher gravity 1.068 versus normally 1.060. Also, I used Gambrinus IPA malt instead of normal 2 row. Wondering if it has to do with the malt or the mash thickness? Any ideas?
Yes. The malt can make the difference. Buffering capacity and all that.
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