dead pan ...
too bad i did the same thing, shook it up, warmed it up for an hour, and pitched it over-top w/ a tsp nutes ...
bah!
Wow that pH is high.
Perhaps impossible-to-mash high ...
My first two outings I used bottled Fiji, because I knew about the pH already from gardening ... they fermented.
By my 3rd I was in the 'water is a detail' mode, and used tap water (unfiltered) and some pH5.2 stuff ... that batch never started.
This last was my 4th, and I used tap water with a charcoal filter, but clearly pH is still sky high, and maybe I'm locked out of extracting proper fermentables during the mash, despite the addition of the pH5.2 ...
I'm making a starter for the next batch, just to rule out the possibility my yeast got toasted when they shipped to me - as they were hot upon arrival.
Maybe things will pick up later on, we'll see - I haven't yet Google'd "yeast shock" ...
Time to hunt down sone charts, I guess!
Hmmm ...
"Usually, when the pH is out of the desirable range it is too high, the result of alkaline liquor and insufficient acid in the grist. The usual response in such cases is to add gypsum, which contains calcium that reacts as indicated above.
It is important not to add too much gypsum for some styles of beer (such as Pilseners) because gypsum also contains sulfate, which gives a dry bite to the hop bitterness, ruining the style. These beers, brewed with low-kilned pale malts, are of course the ones most likely to require pH adjustment because of the low buffering capacity of the malts. In low-kilned pale malts, some phytase survives malting and will free more phytic acid over time, provided that some calcium is present. The purpose of the acid rest is to permit acidification of the mash. If the rest is long enough, lactic bacteria spores will germinate and a lactic fermentation will start. The lactic acid produced lowers the pH nicely, but the procedure is time consuming and a bit risky.
Some brewers use a mineral acid (hydrochloric, sulfuric, or phosphoric) or an organic acid (frequently lactic) to lower pH. If you use these acids, you must be aware of the flavor effects of the anion (chloride, sulfate, phosphate, lactate) that you are adding to the brew, and purists will be bothered by this violation of the Reinheitsgebot, the traditional German beer purity law that prohibits adding anything to the mash (although the Biersteuergesetz does allow mineral acids in some cases).
Calcium chloride avoids the hop harshness effect by pairing calcium with chloride rather than sulfate, but it is difficult for home brewers to obtain and is difficult to weigh because it picks up water from the air. If you are brewing a Burton ale, you want exactly the dry bitterness that sulfate produces, and gypsum is fine for pH correction in such beers."
