Brewing Mash Experiment: pH & Temperature Impacts on Gravity

This week, we show off a brewing mash experiment as we explore some empirical data around mash pH extremes and the effect it has on Starting Gravity, Starch Conversion, and Taste. WARNING: This video is significantly longer that our normal format. You can follow the time stamps to jump ahead each step of the way of the experiment if you start getting bored. If you don't want all the insights from Mike, just jump ahead to the results for each part of the experiment. Mike ran a series of small mason jar size mashes where he manipulated the pH and the temperatures of the individual mashes. The point of this experiment was to see for ourselves what happens to the gravity when the mash pH is really off the mark and to see what sort of wort you actually create at those conditions. We hope you get something out of this. We enjoyed the discussion even though it's a little long. Cheers! Chapters: 0:00 Intro - Mash pH 01:25 Experimental Premise and Design 03:25 Setting Up the Mini-Mashes 04:28 pH Strips for Measurement 05:15 Adding Temperature Extremes to the Setup 06:15 Gravity of the Ideal Mash Condition 09:00 pH 4 Results 10:00 pH 8 Results 11:10 Measuring Dissolved Solids, not Sugar Alone 13:50 Low Temperature Gravity Results 16:02 High Temperature Gravity Results 18:48 Iodine Starch conversion Test Results 20:28 When to Worry 23:48 Final Take Away about Water Chemistry #MashExperiment #HomebrewingBeerExperiments #MashpH Check out our blog: https://www.brew-dudes.com/mash-ph-te...