The answer is simple, yes it is, however you may not need to worry about pH. Some homebrewers check their mash pH with every batch and unless they have had issues this may not be a worthwhile endeavor. IMO you should make two beers checking pH with your water before you decide to check every single batch forever. First you should borrow or purchase a quality pH meter and calibrate the meter. Now make a pale ale grist with nothing but base malt. Check the pH of the mash and the runnings during/after sparge. If the pH is fine then you probably will never need to worry about it again. Before arriving at that conclusion make a stout grist and do the same pH measurements. Now if everything is still in line you should be good to go with any grist type. If however either of the batches are out of line then you should potentially check and adjust for several batches until you understand how the pH needs to be adjusted for your water. Sometimes water changes over time, but I have found my municipal water to be consistent throughout the year and over the years and have not seen any need to measure pH and no need to adjust it either. While pH truly is important to beer making, unless your water requires it don’t bother with it. So check a few grist types and determine if you should or should not worry about pH measurement and adjustment.

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