Ideal Starting/ finish PH

Sugar wash info and questions

Ideal Starting/ finish PH

Postby B-Man » Sun Nov 14, 2021 1:46 pm

I tried searching but PH gets ignored in the search so a little hard to find information about it...

What's the Ideal starting/ finish PH. I ran a 200L TFFV with a starting PH of 6.58 and finished at 6.42.
I have always heard of the PH crashing during ferment but this basically didn't move.
What should I start my PH at.
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Re: Ideal Starting/ finish PH

Postby bluc » Sun Nov 14, 2021 2:39 pm

5.5 is considered a good starting point. I dont worry about ph unless I have an issue..
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Re: Ideal Starting/ finish PH

Postby B-Man » Mon Nov 15, 2021 10:43 pm

What's the ideal finishing PH?

since mine have all ran fine without adjusting my PH I haven't really bothered but now have a PH tester and figured I should because I can. and it might make it taste better/ finish earlier...?

I will have to adjust PH a bit and see if it goes any better. Happy wife happy life.... same goes for the yeasties.
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Re: Ideal Starting/ finish PH

Postby RC Al » Wed Nov 17, 2021 8:06 pm

Finnish isnt really an issue
Good to keep notes to see if anything needs a bit of help in the initial mashing for next time though :handgestures-thumbupleft:

Mine mostly finish in the 3's - but i usually only measure that when they stall :think:
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Re: Ideal Starting/ finish PH

Postby B-Man » Thu Nov 18, 2021 4:08 pm

RC Al wrote:Mine mostly finish in the 3's - but i usually only measure that when they stall :think:


Roger. will have a play. try and keep it around the 5-5.5 and see what the results are
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Re: Ideal Starting/ finish PH

Postby bluc » Thu Nov 18, 2021 7:31 pm

On sugarheads unless they crash to low and stall is not really enough of a concern. On an all grain mash starting ph plays big role in mash conversion.
All grain mash generally dont crash because the grain is a great ph buffer and will stop it stalling...
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Re: Ideal Starting/ finish PH

Postby bunny » Tue May 31, 2022 2:21 pm

Sugar washes are pH sensitive and can be very trying for some of us.
Everything depends on your personal water supply. Not mine or anybody else's.
Once you have learned how your water reacts to a sugar wash you can pretty much prep it the same each time you make a batch.

My tap water has a pH of 7.6, but will dive to low 3's over night if I do not add a measured amount of powdered CaCO3 and a quantity of oyster shell.

I have run so many identical sugar washes I know exactly where my pH will end up.
My pH starts at 7.6 and lands at 4.5-4.7 in twelve hours and pretty much holds there until it's done. (36-72 hrs).

Yours probably will be different depending on you water and recipe.
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Re: Ideal Starting/ finish PH

Postby Bob9863 » Tue May 31, 2022 5:33 pm

I like 5.7, why no reason other then it seems to work for me.
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