Back set is a great strategy for managing PH and continuing a flavor from a good run into the next. I had a real problem with PH on my first sugar wash. Damn PH just would not settle in. I was constantly stalling, readjusting Ph and pitching yeast. It was insane. A friend told me that sugar washes have this problem because they have no buffering media ( mash or backset) so introducing a buffer like crushed oyster shells will stabilize the sugar wash ph much better then baking soda. Baking soda will spike the ph and drift back. Oyster shells are more dense and correct Ph slowly for sugar washes. FYI for PH video.
Do you need to raise ph above 3.2 if you doing a sugar + fruit mash? I know in Hungary they keep it between 2.8-3.2 but they do not add sugar and only have fruit.
I try to include all the information necessary to understand the importance of pH for the beginner. I'm sure the information is probably a bit redundant for those who already have the knowledge. Thank you for watching and I appreciate the comment
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Good info, Thanks. What size gear motor are you using with your mash setup? Thanks.
4.8 to 5.8 are fine to pitch so to not add to much adjustment againt
Love to know how you set up the keg with copper piping?
Here's a tutorial I to get you on the right track stillntheclear.com/diy-stills/how-to-build-a-keg-still/
Back set is a great strategy for managing PH and continuing a flavor from a good run into the next. I had a real problem with PH on my first sugar wash. Damn PH just would not settle in. I was constantly stalling, readjusting Ph and pitching yeast. It was insane. A friend told me that sugar washes have this problem because they have no buffering media ( mash or backset) so introducing a buffer like crushed oyster shells will stabilize the sugar wash ph much better then baking soda. Baking soda will spike the ph and drift back. Oyster shells are more dense and correct Ph slowly for sugar washes. FYI for PH video.
Thanks for the tips. Wayne, who also puts videos on this channel, also uses crushed oyster shell.
Very cool, never heard that trick
Do you need to raise ph above 3.2 if you doing a sugar + fruit mash?
I know in Hungary they keep it between 2.8-3.2 but they do not add sugar and only have fruit.
It depends on the strain of yeast you're using, but most strains will stall out below 3.2
@@StillnTheClear thanks. Do you recommend magnesium hydroxide to raise pH?
I like your show . Good down home information
I'm glad you like it, Buddy. Thanks for the comment
Good info, well presented, chrz
Basically a Sour Mash
So 10 minutes of fluff to finally hear the “trick”…… that was 9:45 seconds to much.
I try to include all the information necessary to understand the importance of pH for the beginner. I'm sure the information is probably a bit redundant for those who already have the knowledge. Thank you for watching and I appreciate the comment