Ten years ago, it was a rare homebrewer that cared what their mash pH was. Nowadays it seems like it’s a topic that everyone is talking about. If this intrigues you, check out this deep dive into pH meters and the nuances of mash pH.
Questions about pH and its relationship to brewing are very deep. So deep in fact, that the pH scale was developed and introduced to the world in 1909 by Søren Peter Lauritz
This question makes me want to try brewing raw ales because the method certainly saves time and really addresses one of those nagging questions to young brewers who don’t think outside of