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Question: What is pH and why is it significant in brewing?
Answer:

The pH scale describes how acidic or basic (alkaline) a solution is. The scale ranges from 0-14: 7.0 is neutral; less than 7.0 is acidic, becoming more so as it heads toward 0.0; greater than 7.0 is alkaline, becoming more so as it heads toward 14.0. Its measurement is affected by temperature. The pH of a solution at 150 °F will be .35 less than at 65 °F. For example if a 150-degree mash had a pH of 5.4 then a reading at 65 °F would indicate a pH of 5.75. Your pH can be approximately measured using "pH papers" or "pH meters." Remember that pH papers are accurate only at room temperature so hot water samples must be cooled before the reading is taken. Also many pH meters work this way as well especially the more inexpensive ones....Click to Read full Answer

Question: How can the pH of the mash be adjusted?
Answer:

If the pH of the mash is too low (too acidic) the addition of calcium carbonate will work well to raise it. In some cases, especially if you are making a very dark beer, you may have to settle for a mash pH as low as 5.0 but under no circumstance should you add more than 2 teaspoons of calcium carbonate to a five-gallon mash. If the pH of the mash is too high (too basic/alkaline) the addition of calcium in the form of calcium sulfate (gypsum) or calcium chloride is the most acceptable way to lower it. In either event, starting with ½ teaspoon additions at a time is recommended. Mix well and recheck the pH after each addition....Click to Read full Answer