Beer Forum

Hey...

Recently, after listening to the water show, I played around with my brewing water and used Phosphoric Acid to adjust the PH. However, after adding a bit too much, I realized that the PH meter was broken and when I took the reading with a 'non-broken' PH meter, it showed 4.2.

Any idea what this does to the mash and finally to the beer?

IndianBeerGeek wrote:Hey...

Recently, after listening to the water show, I played around with my brewing water and used Phosphoric Acid to adjust the PH. However, after adding a bit too much, I realized that the PH meter was broken and when I took the reading with a 'non-broken' PH meter, it showed 4.2.

Any idea what this does to the mash and finally to the beer?

What type of beer, gravity etc....
Let the beer ferment and then taste it.
I have to ask if you checked the pH once you started boiling/after boiling. I don't know your procedure but you may have added water to sparge/batch sparge and if it were not adjusted it may have brought the pH back up.
The only problem I see is with lower efficiency and a possible slight flavor change.

Just a regular pale ale with all pale ale malt. OG 1.044. I did check the pH during the mash but after that, I did not. The sparge water was also treated to read 6 pH.

I just tasted the beer and its not bad. Only a lot of haze.