Quick Tip: Adjust Mash pH not Water pH

I was listening to the second Brew Strong episode on water, for the Brewing Network, and they mentioned something interesting. Water pH is simply a balance of the chemicals in water. John Palmer, in the episode, said the following:

You can look at [water pH] as a balance, like on a seesaw, of your positive ions to negative ions. You can have two kindergarteners on that seesaw, or you can have two gorillas, and you can have the same pH.

In other words, you can have a lot of minerals and a little bit of minerals and have the same pH. The pH of the water will not directly affect the pH of the mash. When you make adjustments, you should read a water report for your area and look at the ions rather than the pH of the water.

Mash pH should be between 5.2 and 5.6. When you add minerals or acid, that is what you are aiming for. In fact, those additions should be made to the mash, not the water.