PH MASH

[Nunfa1]

Very well put Chris. A picture paints a thousand words.

[Capped]

A very nice graphic Chris,for sure.... but I'm still floundering . All they're saying to me is that adding malt to water will reduce the pH,much like adding cold water to hot will reduce its temperature. But what's the starting temp/how much cold is added/how cold is the "cold"/how long is a piece of string etc etc? How can you work out the reduction of pH with wildly varying grists/grain bills/liquor totals etc? See where I'm coming from?? I still think I'm missing one key facet of vital importance in understanding this... look,if y'all want to wash your hands of me as a lost cause that's fine - I'll just carry on regardless and keep on churning out good beer... more through luck than judgement it would seem !

[Capped]

Chris,the penny has dropped. No really,it has. It would seem,incredibly,that I've been adding the right amount of CRS for my bitters and pales - explains why they turn out well. So when I fancy making a stout (for eg) I'll just reduce the amount of CRS as per the tables elsewhere,as the dark malts will do the job that the CRS would have done... so long as the pH falls into the correct range.(That's a key word!). Pah,it's simple now,I can't believe that there are folk walking around still trying to suss this ! And thanks to everyone who's proffered help,and I apologise for wasting your time... much appreciated!