Brewing Water and Mash pH with Bob Hall - BeerSmith Podcast #61

This week my guest is Bob Hall. Bob shares with us some great tips for managing your brewing water and mash pH. Bob teaches biology and ecology at the University of Wyoming and has been homebrewing for 23 years.

[@driggs51]

Water, I've got to learn more... so important in Beer Brewing I feel.
I too will have to watch again & again.
Happy Brewing people, It's fun.!

[@gtochld11]

great interview!! lots of good info here, pay attention folks!

[@hoppycyclist3198]

Thank you for this interview. I was searching for more info on mash Ph and this was very helpful. Please, Please, keep making these very informative videos.

[@eliahamada6408]

Huy je yo

[@rickhermann7639]

my brain hurts. I will have to watch this again

[@jamesn.4892]

Idiot here. So am I adjusting the ph after the boil/before the yeast or before adding my grains? Thanks I’m probably overthinking.

[@MrBeersmith]

You really need to be concerned about the pH in the main mash conversion step - that's where it matters most.

[@Sictransit701]

Says pH of brewing water isn’t important. Adjusts pH of brewing water. Confusing.

[@greaster54]

Yes, but what he said was that it's the pH of the mash that's important. Also per Palmer, that it depends on the ions present and the recipe you are brewing. I'm trying to get my head around this