Testing PH
#1
Posted 30 March 2009 - 10:31 AM
#2
Posted 30 March 2009 - 10:39 AM
#3
Posted 30 March 2009 - 10:42 AM
we tested the PH once and the site got shut down....sorry, someone had to...
#4
Posted 30 March 2009 - 10:47 AM
#5
Posted 30 March 2009 - 10:50 AM
#6
Posted 30 March 2009 - 10:53 AM
#7
Posted 30 March 2009 - 10:55 AM
#8
Posted 30 March 2009 - 10:57 AM
I caluclate my mineral additions with some spreadsheets I found on-line. I occasionally test just to be sure. And it is always right on.Use colorpHast strips.- JimI always test. It's just one more of the small details that will help you make better beer.
#9
Posted 30 March 2009 - 10:58 AM
#10
Posted 30 March 2009 - 11:00 AM
I started adjusting my water because I was getting some astringent husky tannins in my lighter brews.- JimSo far, I don't know enough about how it could help to be convinced.
#11
Posted 30 March 2009 - 11:06 AM
#12
Posted 30 March 2009 - 11:29 AM
#13
Posted 30 March 2009 - 11:50 AM
#14
Posted 30 March 2009 - 11:52 AM
I think it is designed mostly for doing dark beers with soft water. Or was it light beers with hard water? Whatever, it works much better one way than the other. Someone else will have to clear up which way.- JimHow does that 5.2 buffer product work compared to doing specific adjustments for the PH? would seem easier, but is it not as reliable?
#15
Posted 30 March 2009 - 12:11 PM
This product has become synonymous with the word band aid. It's better than nothing, but not a real solution. And the product only addresses mash pH.How does that 5.2 buffer product work compared to doing specific adjustments for the PH? would seem easier, but is it not as reliable?
#16
Posted 30 March 2009 - 12:16 PM
#17
Posted 30 March 2009 - 12:17 PM
Most people I know have only ever used it on light beers.I think it is designed mostly for doing dark beers with soft water. Or was it light beers with hard water? Whatever, it works much better one way than the other. Someone else will have to clear up which way.- Jim
#18
Posted 30 March 2009 - 12:19 PM
#19
Posted 30 March 2009 - 12:21 PM
#20
Posted 30 March 2009 - 12:40 PM
I think the topic of pH should be split from water composition. Two topics, even though they're related. There's more than one way to get the mash residual alkalinity right, and get your pH right, but really mess up your beer, and visa versa.So I guess I should get some test strips and read a little more about the PH in the mash. One thing I've struggled with is getting the right report from the city for the water around here which I think would be helpful along with the PH test.
No, no, no... Without reading his page, I think you're misunderstanding what he's saying. From previous conversations, I believe he's talking about treating sparge water based on his experience with his soft water supply. pH affects the mash regardless of sparge method."This product has become synonymous with the word band aid. It's better than nothing, but not a real solution. And the product only addresses mash pH."ok, thanks. From a batch spargers perspective the PH of the sparge isn't as big of a deal though, correct or did I read Denny's webpage incorrectly?
It's a band aid because it doesn't fully address the problem.I don' test my Ph, I just use 5.2 stabilizer. For the mash it works great, I've never had a problem, and I don't know why it seems to have a reputation as a "band aid". I'd love to hear why though. From a chemical standpoint it would seem to be more exact than trying to make adjustments with traditional water treatments. I am not a chemist, however, I only know that when I add a tbs to the mash I never miss my Ph.Acidifying sparge water is another issue.
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