Kettle ph

[Junkyard]

What do you guys like to see for your kettle ph? I've heard 5.2 is a good spot to be at for better hot break and a cleaner hop character. I wasn't sure but I'm assuming that target was for a room temp sample.

I've been keeping track of this lately... I usually hit a 5.3 - 5.4 room temp mash ph, and adjust sparge water to 6.0. I had a couple batches with a post boil ph of 5.4. So I started adding adjusting in the kettle before the boil down to about 5.2. I read that its actually the same thing the Germans do.

What are your thoughts/ experiences?

[powwowwow]

I do the same thing as you -- adjust the mash to get my desired mash ph, then adjust in the kettle again while waiting for the boil to begin. I like a low boil ph because of what it does to the mouthfeel, i feel like there's a less tannic, grainy quality to the finished beer. and I like a little more acidity even if the beer isn't "sour". Boil ph < 5.2 seems to suppress some hop bitterness and grain character and give me a result that is smoother.