6 replies to this topic

[Genesee Ted]

I've never had this happen but I was brewing with a friend and he was experimenting with some acid malt instead of using lactic. I guess he used too much and his pH was 4.9 😳
He was asking me how to adjust it up but I told him I didn't know, I've never had that happen, so I'm coming to youz guyz

[neddles]

Baking soda (sodium bicarbonate). Readily available, safe, effective. The only downside is that it adds sodium. However you get a good bit of pH change for not a lot of sodium added. Just be weary if your water is already high in sodium.

[positiveContact]

Baking soda (sodium bicarbonate). Readily available, safe, effective. The only downside is that it adds sodium. However you get a good bit of pH change for not a lot of sodium added. Just be weary if your water is already high in sodium.

 

agreed.

[HVB]

Backing soda or pickling lime will do it.

[Genesee Ted]

Interesting. He ended up being ok because he was doing a cereal mash as well (unmalted wheat for a wit) and that pH brought it up to like 5.3. Good to know

[denny]

Backing soda or pickling lime will do it.

 

Yep...pickling lime if you don't want sodium, baking soda if it's not a problem.  And that was a graphic demo of why I use acid rather than acid malt!

[Genesee Ted]

Honestly, I told him the same thing. He says they have been "chasing the pH all over the place" but I have never had that issue