tag:blogger.com,1999:blog-3970232129802082432.post5083694269877486587..comments2023-08-16T05:01:09.881-04:00Comments on Destination Beer: On pH MeasurementTom Ehttp://www.blogger.com/profile/05388230749725216013noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3970232129802082432.post-59498101639898064122009-10-04T10:19:55.620-04:002009-10-04T10:19:55.620-04:00I'm not aware of any economy or handheld pH me...I'm not aware of any economy or handheld pH meters that are rated for standard mash temps (i.e. 150F). I know that the Hanna Checker and the ph56 are rated for a maximum of 120 and 140 respectively.<br /><br />I think it's good practice to make all measurements at the same temperature, and since most of the literature that's out there quotes 68F or "room temperature", that&Tom Ehttps://www.blogger.com/profile/05388230749725216013noreply@blogger.comtag:blogger.com,1999:blog-3970232129802082432.post-56534005269941237762009-10-04T01:46:46.419-04:002009-10-04T01:46:46.419-04:00Tom,
Have you tried calibrating your pH meter by ...Tom,<br /><br />Have you tried calibrating your pH meter by raising the temperature of your standards? Most standards show their pH variance based on temperature at the bottle. If the pH meter doesn't automatically adjust for temperature, you may just try to calibrate your meter for the temperature you plan to use it at (~150ish i imagine).Leehttps://www.blogger.com/profile/18373862712031162057noreply@blogger.comtag:blogger.com,1999:blog-3970232129802082432.post-48153574266466179542009-08-18T10:27:40.253-04:002009-08-18T10:27:40.253-04:00My water is perfect for brewing most beers from th...My water is perfect for brewing most beers from the dark gold/light amber/copper range to brown. I rarely need to touch anything if I'm in that range. When I brew really dark beers I need to raise pH and when I brew really light beers I need to lower it. Please keep in mind that I'm not basing those comments on theoretical estimates from spreadsheets and charts. I'm basing this onTom Ehttps://www.blogger.com/profile/05388230749725216013noreply@blogger.comtag:blogger.com,1999:blog-3970232129802082432.post-17907995181968912882009-08-18T10:10:37.819-04:002009-08-18T10:10:37.819-04:0040 ppm of CaCO3 is nearly perfect for brewing a ra...40 ppm of CaCO3 is nearly perfect for brewing a range of beers ranging in color from light to fairly dark(red). You don't need phosphoric acid. Depending on what you're brewing, I wouldn't add anything but gypsum and calcium chloride to bring up your calcium and sulphate levels respectively. TTBC.Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.comtag:blogger.com,1999:blog-3970232129802082432.post-62200744338761404212009-08-18T09:58:00.340-04:002009-08-18T09:58:00.340-04:00The alkalinity of my water as CaCO3 is about 40. ...The alkalinity of my water as CaCO3 is about 40. I've used gypsum, calcium chloride, and phosphoric acid (and various combinations thereof) with success to lower my mash and wort pH.Tom Ehttps://www.blogger.com/profile/05388230749725216013noreply@blogger.comtag:blogger.com,1999:blog-3970232129802082432.post-27502968140038404222009-08-18T01:12:15.777-04:002009-08-18T01:12:15.777-04:00What is the alkalinity of your water expressed as ...What is the alkalinity of your water expressed as CaCO3? Mine's about 110 and I use anywhere between .5 cc's to 1.2cc's of 88% strength lactic acid to the mash. Gypsum and Calcium Chloride additions will also help lower your alkalinity, but not significantly.Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.comtag:blogger.com,1999:blog-3970232129802082432.post-61394054353728535002009-08-02T15:11:22.070-04:002009-08-02T15:11:22.070-04:00Thanks for doing all that testing so I don't h...Thanks for doing all that testing so I don't have to! Good to know! Brew Strong.Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.com