I recently brewed an amber ale and midway through the mash I tested the pH and noticed it was fairly low (around 4.9-5.0). Since I began testing my mash pH I've only brewed lighter ales and have always come up aroun 5.2-5.4. I'm wondering if the change might be due to the presense of darker crystal malts in the amber ale grain bill considering the very soft local water - I'm on the Catskill system in Bklyn. I plan on brewing a chocalate porter and oatmeal stout in the near future and just wondered if any other local brewers are using gypsum and/or Burton salts for darker ales, and more specifically how much do you typically use for a 5-gallon batch? Any input would be much appreciated. Thanks
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