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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through May 18, 2005 * I don't know how some of you folks do this, < Previous Next >

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Ron Siddall
Member
Username: Listerdister

Post Number: 202
Registered: 10-2004
Posted on Wednesday, May 04, 2005 - 10:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

but I find it difficult to stay on a brew schedule when you have to let a sample cool for a pH test, and if off, make an adjustment, take a sample, cool it, measure it again, adjust, etc. Heck, your protein rest (if doing one) can be way overshot by the time your adjustments are made.

Also, how do you do a 30 minute rest at 144F and still have the time to get a 20 minute decoction in there when you need to do a rest at 155F and then boil for 20 minutes?

I will admit that I do overcomplicate things and I am now going to move to infusions instead of decoctions in an attempt to make life a little easier....

BUT...this pH measurement, correcting etc has got me puzzled. Maybe acidified malt is the answer?

BTW, I brewed a Helles....
 

Tom Gardner
Advanced Member
Username: Tom

Post Number: 617
Registered: 01-2001
Posted on Wednesday, May 04, 2005 - 10:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Once you've done your usual recipes a couple of times, you'll know what to expect. How are you checking the pH? With my pH meter I only have to cool down to 140F. Tom
 

don price
Advanced Member
Username: Donzoid

Post Number: 634
Registered: 02-2003
Posted on Thursday, May 05, 2005 - 12:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No checking pH...no decoctions...usually single step mash using highly modified malts...hard water...add a little saur malt for the pale beers...seems to work reasonably well every time.

Mother Nature is tough so I try to avoid fighting her.

Don
 

David Lewinnek
Member
Username: Davelew

Post Number: 117
Registered: 02-2005
Posted on Thursday, May 05, 2005 - 12:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

One drop of acid in the mash, two drops in the sparge water. Let the mash buffering do the rest. I measure the pH once every couple of brews, and the mash usually buffers it to within an acceptable range.

Normally, I would skip the acid and let mother nature do her work, but my city adds enough chloramine to the water to raise the pH to 9.0 at times, and my acid drops are an attempt to undo that damage.
 

chris mittel
New Member
Username: Camittel

Post Number: 1
Registered: 05-2005
Posted on Thursday, May 05, 2005 - 02:42 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Our club mashed in 110 lbs last saturday, consisting of 55 belgian pilsner, and 55 lbs french pilner, no other grains. We checked the PH after mash-in, and before our 2nd and 3rd runnings. our gravities run as fallows: 1.126, 1.080, and 1.065 respectively. our PH stayed a constant 5.1. I don't worry about PH myself with the waters I use, but when it's been checked, it's always been good wheither it's been a thick or a thin mash. but back to your question, pull the smallest amount you need and transfer it to something cooler like a ceramic bowl that will pull the temp down fast and if necessary swirl it in the bowl.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3022
Registered: 01-2002
Posted on Thursday, May 05, 2005 - 02:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A small sample of the mash liquid used for pH measurement should cool relatively quickly. I use a tablespoon and blow on it as you would to cool soup that is too hot.

(Message edited by BillPierce on May 05, 2005)
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1639
Registered: 03-2003
Posted on Thursday, May 05, 2005 - 02:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I made a sample cooler tube out of 1" copper with a end cap soldered on it. Just fill it, stick it in a water or ice bath and it's cool in no time. I use it primarily for cooling hydrometer samples but it works for pH samples too. I check the pH only when doing very pale beers anymore.
 

Ron Siddall
Member
Username: Listerdister

Post Number: 204
Registered: 10-2004
Posted on Thursday, May 05, 2005 - 02:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance, that is a great idea!

Thanks.
 

Nick Zeigler
Junior Member
Username: Ziggy

Post Number: 29
Registered: 09-2003
Posted on Thursday, May 05, 2005 - 04:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

THat is a REALLY good idea Vance!
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4596
Registered: 01-2001
Posted on Thursday, May 05, 2005 - 04:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sure, Vance has a great idea, but Bill's method is all you really need to do for pH. Works for me, and it's way easier.
LIfe begins at 60...1.060, that is.
 

Hophead
Senior Member
Username: Hophead

Post Number: 1491
Registered: 03-2002
Posted on Thursday, May 05, 2005 - 05:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Plus, if you make the cooler tube out of clear plastic, you can see what's going on in the mash tun, brilliant!

I haven't dropped acid in years...
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1642
Registered: 03-2003
Posted on Thursday, May 05, 2005 - 06:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

THat is a REALLY good idea Vance!

Too bad it wasn't mine to start with! And Denny's right. For pH you don't need nearly that large a sample. It's great for hydrometer samples though.
 

robert rulmyr
Advanced Member
Username: Wacobob

Post Number: 551
Registered: 02-2003
Posted on Thursday, May 05, 2005 - 08:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Coming up on 100 batches, still a pH virgin!
 

Geoff Buschur
Advanced Member
Username: Avmech

Post Number: 755
Registered: 06-2004
Posted on Thursday, May 05, 2005 - 08:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"pH virgin"

Does Listermann sell those?
 

Michael
Member
Username: Michaelg

Post Number: 212
Registered: 02-2004
Posted on Friday, May 06, 2005 - 01:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

God, I've taken thousands of pH samples. For money, too. Actually, most of them were for money. What does that make me?
 

Merle
Junior Member
Username: Merle

Post Number: 30
Registered: 05-2002
Posted on Friday, May 06, 2005 - 01:31 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm with robert. Never measured pH. Never done a rest and only recently done mashouts. Never had any problems with a batch because of it.
Merle
"Half the lies they tell about me aren't true."
YOGI BERRA





 

JimTanguay
Intermediate Member
Username: Pizzaman

Post Number: 448
Registered: 02-2003
Posted on Friday, May 06, 2005 - 04:41 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

any one want to buy my ph meter? Used about 5 times. now I dont bother either but it was good for my piece of mind that everything was ok and I have light and dark beers pretty much nailed down. I have really soft water so it was a big help with stouts and porters
 

Craig Henry
Member
Username: Sail

Post Number: 213
Registered: 04-2003
Posted on Friday, May 06, 2005 - 02:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think Jim has a good point. If you want to know where you stand ph monitoring is alright. But it you start with decent raw materials (water/grain) you shouldn't need to worry.

That is the beauty of brewing. You can measure every aspect if you wish or just let mother nature do her thing. I am all about the later.
 

Paul Erbe
Member
Username: Perbe

Post Number: 161
Registered: 05-2001
Posted on Friday, May 06, 2005 - 04:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have never been tested for ph.

Goeff that would be a phirgin.
"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least, you need a beer."
-- Frank Zappa
 

davidw
Senior Member
Username: Davidw

Post Number: 1086
Registered: 03-2001
Posted on Friday, May 06, 2005 - 04:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's all done with mirrors.

Really.
 

Pat Babcock
Moderator
Username: Pbabcock

Post Number: 108
Registered: 02-2002
Posted on Friday, May 13, 2005 - 03:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Plus, if you make the cooler tube out of clear plastic, you can see what's going on in the mash tun, brilliant!

Of course, since plastic basically sucks at thermal conduction, you're back to the original quandary.

I used to take a stainless ladle, and put a few drops into it. The thermal conductivity of the steel brings it down all but immediately. Then simply drag the paper through the wet spot - you don't need a whole lot of wort to do a pH test...
Pat Babcock
HBD Chief of Janitorial Services
 

Dave Witt
Advanced Member
Username: Davew

Post Number: 741
Registered: 03-2003
Posted on Friday, May 13, 2005 - 03:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My brewing partner and I use a Hanna Piccolo pH meter. Well, actually we've had the thing for about 3-4 yrs and used it 2-3 times. I believe it is temp correcting to about 155F. Never had a mash that was out of range. The only beers we checked were a pils w/all RO water and a little CaCl added, came to 5.4 pH. And I think we checked a darker beer like an O'fest (mix of RO/tap well water) which was more like 5.2. This has us comfortable enough that we feel we need not check the mash pH anymore.
 

Tim Wi
Junior Member
Username: Riverkeeper

Post Number: 71
Registered: 03-2005
Posted on Friday, May 13, 2005 - 07:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have never been tested for ph.

Goeff that would be a phirgin.



How do you phuque a phirgin?