If your final PH is too high or too low, do you have a formula by which you adjust the wort to get you to where you want to be? If so, how do you physically accomplish that, or do you just make notes for the next batch?
can you explain the use of iso instead of star san? I understand that iso evaporates faster so its good in applications like keg connections. Why do you want the pH so low? I've been doing all my beers between 5.2-5.6 into the fermenter. Do you target lower pH for a specific reason?
Great content Adam! Love it! How often do you calibrate your PH meter? Thanks!
If your final PH is too high or too low, do you have a formula by which you adjust the wort to get you to where you want to be? If so, how do you physically accomplish that, or do you just make notes for the next batch?
can you explain the use of iso instead of star san? I understand that iso evaporates faster so its good in applications like keg connections.
Why do you want the pH so low? I've been doing all my beers between 5.2-5.6 into the fermenter. Do you target lower pH for a specific reason?