I added acid to my water and my pH cratered!

A common concern for brewers with a new pH meter is that they find out that the pH of their mashing water drops through the floor when they add the Bru’n Water-recommended acid amount to their mashing water BEFORE the grain is added. The pH of mashing water does drop below typical mashing pH and this result is OK. Read on!

This problem is most pronounced when brewing pale styles. A pale grist needs some form of acid addition in order for its mashing pH to drop into the proper range. In many cases, that means that the acid dose is large enough to completely neutralize the water’s alkalinity. When there is no alkalinity in the water, its pH easily drops. In fact, the laboratory definition of alkalinity states that zero alkalinity occurs when the water pH is between 4.3 and 4.5. To bring a water with alkalinity (even RO water has a little bit of alkalinity) to zero alkalinity, its pH has to be driven down to that range with acid. For really pale grists, the alkalinity may actually need to be less than zero. In those cases, the pH of your mashing water could easily be under 4.

But have no fear, when you add your grain to that low pH mashing water, the pH of the mash will rise into the proper range (assuming you used Bru’n Water properly). Malt and grain have very strong buffers that help move the low water pH up to its desirable mashing pH.

So next time you check your mashing water pH and its really low, don’t freak out! It’s supposed to be that low.

PS: Always add and thoroughly mix your acid and minerals to the water before adding the grains. That is the best way to assure they are properly distributed in your mash. Testing has proven that its almost impossible to get them evenly distributed in the mash when you add them AFTER doughing in.

Enjoy!