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Of all the various processes involved in making beer, one that seems to get the most attention, at least to me, is the mash.

Water-degrist ratios, precise and stable temperature, so many intricate

things that are all purported to have an impact on beer. Now for the more advanced

brewers or those who just happen to have a pension for chemistry.

Ensuring the mashes within the proper pH range is important as well,

and there are numerous ways to achieve this.

You're listening to the Bruosophy Podcast.

I'm your host, Marshall Schott, and in this episode I'm joined by contributor

Kade Job to discuss mash pH adjustment particularly as it regards

using acids. All right you ready to get your chemistry on y'all? I'm not a big

chemistry guy I got to be

honest this is probably going to be one of those shows where I learn more than I'm

willing to or that I have I'm capable of teaching so yeah no no totally me too

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