The Impact of Mash pH

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 15 August 2017

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

Mash pH is said to have an impact on conversion of starch to sugar as well as character of the finished beer. In this episode, Malcolm and Marshall go over the conventional thinking about mash pH then chat about the exBEERiments they've performed to test it out. | Relevant Articles | Impact of Low Mash pH Impact of High Mash pH Boil pH xBmt

Transcript

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0:00.0	Support for the Brulosophy Podcast comes from the following.
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0:27.6	Brewers around the world. Find everything from classics to modern favorites as well as
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0:34.6	ingredients in gear at Yakama Valley hops.com. And this is the Brullosophy Podcast.
0:44.0	Today we're going to be Hey, I'm Marshall Schott. I'm Bob Razer. And this is the Brulosophy
0:53.8	podcast. Today we're going to be talking about water chemistry and in
0:56.7	particular, mash pH. Now this is one of those variables that at least for me I
1:01.9	used to kind of view as being of minor importance
1:04.8	something I don't really have to focus on and then I started doing some
1:08.7	experimentation and it's something I do focus on now to the point I check my
1:12.4	mash pH every batch and you know we did we've done
1:15.5	some experiments to kind of parse out the impact that pH has and so for this episode we're
1:19.8	going to chat about the purported benefits, the purported downsides of a mashed pH being
1:26.4	outside of the proper range.
1:27.7	We're going to talk about our opinions and whatnot.
1:29.8	It should be really interesting.
	...

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