What if mash pH is too low?
What if mash pH is too low?
I might have overdone it with the CRS! The last test I took is lighter than the lightest (5.2) on the test paper. Does something bad happen if you completely overshoot?
Because of my water supply I have that problem all the time; don't worry, though, the only adverse effect is that the maltose/dextrin balance of the wort will be higher - i.e. more maltose, less dextrin, which results in a drier beer at the end of fermentation (maltose is more fermentable).
You can compensate by mashing at a higher temperature (e.g. 67 - 68C and/or for a shorter time.
You can compensate by mashing at a higher temperature (e.g. 67 - 68C and/or for a shorter time.