But it doesn’t state that it’s at mash temp. You assumed that. When I take mash pH, it’s at room temp. Why couldn’t it be that way for them?
Commercial breweries would likely take readings “at temp” because of in process probes being able to handle the temps. So if she is indeed quoting their in process numbers, they would be higher by a certain degree depending on the process. More like 5.00-5.20 at “room temp”.
I’m even more confused because her presentation doesn’t say mash pH, it says water pH:
My well water is generally soft but low pH of around 5.1-5.2 due to dissolved CO2. Has she said elsewhere this is the mash pH?
Watch it again, she definitely said mash pH. I will too just so I don’t have to eat crow.
I’m just listening to the audio now for the first time. Not clear to me, it seems like she’s saying the source water is the key.
Ok, here are some excerpts. At 14:30-14:42 then 15:45-15:52 and finally at 24:37-24:52 when asked by an audience participant a question about if it was the water pH or mash pH she spoke of earlier and she states mash pH
I can’t see any professional, commercial brewery targeting a room temperature mash pH of 4.7-4.9 so she must be talking about mash temp pH. Depending on temperature and mash schedule that could be in the low 5s for room temp pH so it’s low but not crazy.
Well the woman said what she said and she has an impressive resume.
I guess its like the old saying goes" You can’t see the forest because of the trees"
I can say with certainty that Sierra Nevada, at least, does not take pH at temp. They cool first. And can we just agree that only Annie knows what she meant?
Absolutely!! I know what she meant too. I listened to it over and over and in the context of the simple question the audience member asked. I think you know what she meant Denny because I believe you made a comment while at the seminar and she responded to it but please let me know if I am mistaken and that it was not you but another Denny.
I’m certainly not trying to argue but she said what she said with a simple, plain response…mash.
Yes, that was me.
Some of you are dropping way too much acid. 
OF COURSE she meant 4.7-4.9 at mash temperature. You know how much acid you’d have to add otherwise? The final beer would taste like a bad gose.
Was that the presentation where she said something about “That damn blue cooler”. [emoji23]
You have no more idea of that than any of us do.
I was wondering if it was at Minneapolis. I was there, too. A great conference and great presentations. Damned if I know that she meant pH of the mash at mashing temp or at room temp- but I think Dave’s point is likely correct…
Ok, call me stupid here, I must be ignorant or just plain not comprehending. Would the pH be different whether that pH was taken at mash temp (for shits and giggles lets say 152*) or cooled to room temp of 60*? Me thinks you get the same result!! Please, someone, tell what I’m missing here.
No. It’s different. At mash temp a 5.2 pH would be 5.4-5.5 at room temp.
FWIW, I shoot for 5.4 at room temp.
There is an average difference in pH of about 0.25 as measured at mash temperature versus room temperature. For example, a measured value at 5.2 at mash temperature will become 5.45 at room temperature.
Shall we now also revisit mash enzymes and their roles in the mash at certain pH values?
Maybe then we will see how a room temp ph of 4.7 seems highly illogical? Not to mention the large pH drop due to the intense decoctions. Something smells fishy. Unless PU can circumvent science? I’ve seen it happen before on homebrew forums . [emoji6]
What’s this “science” thing of which you speak? You wield it like it is a Sword of Truth, or something.