With the relatively new interest in mash hopping (thanks to new thiolized yeast offerings) I was wondering if anyone can point to something outlining how mash hopping impacts mash pH. There is very little around here and other forums, and what is present is 5+ years old and ultimately concludes with "probably?" - not solid enough for me to just ignore without digging further.
Does the lack of dissolved of alpha acids in the wort prevent discernable impact? Are the alpha acids in too low concentration to contribute? Do other dissolvable compounds in hops contribute to mash pH change? I could talk myself into something either way, but I was hoping someone knew of recent work to reference more reliably.
Post time 2022-9-21 10:41:19