What if mash pH is too low?

[inthedark]

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?

[Jim]

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.

[inthedark]

That CRS is strong stuff isn't it...its a blend of sulphuric acid and weapons grade nuclear waste

You're not kidding. Got some in a cut on my finger. Oww.

[inthedark]

You can compensate by mashing at a higher temperature (e.g. 67 - 68C )

I think I ended up doing that anyway - temperature kept creeping up. Handy that it has a positive effect!

[Frothy]

To quote Principals of brewing science

In practical brewing conditions the enzyme activity does not decrease by much if the pH levels are more acid. On the other hand, there is typically a sharp decrease if the pH becomes more alkali.

Frothy