How important is mash pH? I’ve been homebrewing for almost 20 years and never measured it. Is it a fine point in tweaking your beer? Does it improve efficiency or fermentability? I batch sparge and run between 68–71% efficiency.
Mash pH is extremely important. Enzyme activity is a function of pH and all enzymes are only active in a relatively narrow range around their optimum pH. In the case of mashing,
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