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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11120 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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SD Endorf
Joined: 24 Apr 2015 Posts: 88
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Link Posted: Thu Aug 03, 2017 3:14 pm Post subject: |
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LarMoeCur wrote: |
Do you check your sparge water? Do you acidify the sparge water? I would for sure be checking the pre-boil pH and post boil.
The sparge water is changing your pH and can affect the flavor of the beer. The pH of the sparge runoff should be below pH 6. Higher pH couples with too high sparge water temperatures to extract tannins, silicates, and other undesirable compounds from the grain, which create astringent off- flavors and cloudy, hazy beer. . |
I used to, when setting up my system.
To clarify, I use RO water so I do not acidify the sparge.
I would be equally concerned with gravity of final runnings to make sure your mash/sparge volumes are correct.
Particularly with RO, if the mash Ph is correct, the other readings typically will follow.
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jphussey
Joined: 17 Oct 2012 Posts: 171
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Link Posted: Sat Oct 21, 2017 3:51 am Post subject: |
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Which calibration solution do I need? 4.01? Or both 4.01 and 7?
Is calibration a two-step process or is it for whatever range you're generally in?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11120 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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