The manual tells you to put the Ph meter in solution and stir for no less than 2 min to activate the hydrogen ions, then and only then you can assume its an accurate reading
Damn......I wish I saw that pH unit BEFORE I bought my Kegland meter, I have to "buy" a vial of storage solution, whereas it comes with yours (as it should)!
Not sure if as a rule you have to add acid but what is your go to for acids? I have decent luck with Lactic Acid in the mash. I havent worried about ph after the fact but I guess its something I can test. Im mostly into heavies like stouts, and the whole Belgian family of beers. Good stuff, thanks for sharing.
Lactic and phosphoric are the standards. It comes down to personal preference. Lactic can impart sourness while phosphoric is generally regarded as flavor-neutral.
There is a guy who did a comparison of pH and its effect on yeast. interesting how big of a swing in pH that yeast will work in. Think this is why most ONLY focus on mash pH and let it ride.
The manual tells you to put the Ph meter in solution and stir for no less than 2 min to activate the hydrogen ions, then and only then you can assume its an accurate reading
Just purchased. Been wanting to work on my water chemistry for a while. Thanks
Nice! It'll definitely help to make better beer. 🍻
Thanks for this. It is knowledge that some supposedly pro brewers don't even use and their beer shows it
🍻
Helpful. Thank you.
Damn......I wish I saw that pH unit BEFORE I bought my Kegland meter, I have to "buy" a vial of storage solution, whereas it comes with yours (as it should)!
Not sure if as a rule you have to add acid but what is your go to for acids? I have decent luck with Lactic Acid in the mash. I havent worried about ph after the fact but I guess its something I can test. Im mostly into heavies like stouts, and the whole Belgian family of beers. Good stuff, thanks for sharing.
I personally use salts, but I have used both lactic and phosphoric acid in the past as well. 🍻
Lactic and phosphoric are the standards. It comes down to personal preference. Lactic can impart sourness while phosphoric is generally regarded as flavor-neutral.
Won't the boil change your pH, and if so, shouldn't you adjust before fermentation?
Yessir. Didn't touch on this because it's not something I personally practice and don't have a good rule of thumb for it. Cheers!
There is a guy who did a comparison of pH and its effect on yeast. interesting how big of a swing in pH that yeast will work in. Think this is why most ONLY focus on mash pH and let it ride.