So if my mash PH ends up being higher/lower than acceptable, then what? Simple question that I don’t have the answer to. Do you stir in some chalk or whatever and then take another reading? How long before you take another reading? How long do you have until high/low PH begins to negatively effect your mash/wort/end result?
First, use the bru’nwater spreadsheet along with your water report and your pH will be within the correct range most of the time. When you end up low, add chalk or baking soda or pickling lime to bring it up and if high, add food-grade acid or gypsum or calcium chloride to drop it. Add the salts/acid in small amounts, stir well, then take another pH reading (you don’t want to end up chasing the pH up and down).
