HOMEBREW Digest #5397 Sun 17 August 2008

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  pH meters vs strips (Matt Falenski)
  Beer lacking crispness (Jim D)

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---------------------------------------------------------------------- Date: Fri, 15 Aug 2008 08:24:59 -0700 (PDT) From: Matt Falenski <mfalenski at yahoo.com> Subject: pH meters vs strips I would like to know the pros and cons of pH strips vs. inexpensive electronic meters vs. more costly electronic meters. I have been using strips so far, but would like to increase accuracy. How often do electronic meters need to be calibrated? How long does a probe last? Are the inexpensive ones more or less throw-away after X amount of time? Are they any better than using somewhat inexpensive strips? Thanks for the help! Matt Greensburg, PA Return to table of contents
Date: Sat, 16 Aug 2008 14:54:55 -0500 From: Jim D <goswell at hotmail.com> Subject: Beer lacking crispness I've brewed about a half dozen batches of various english pale ales and all of them have a quality that I don't care for or want in my beer. The best way for me to describe it is that the beer tastes soft, as in the flavors can't easily be singled out. What I am looking for is crispness, where the malt and the hops can easily be separated when tasting. I've had many commercial beers that have this quality and I'm not sure how to achieve it in my beers. In an effort to be brief, I'll not post all the recipes but recap what most of them had in common. Water: Total Hardness as CaCO3: 120 ppm, Total Alkalinity as CaCO3 77 Na = 13 ppm, Ca = 33 ppm, SO4 = 9 ppm, Cl = 50 ppm. Yeasts Used: Safale S04, and Wyeast London Ale III Grains: British Pale Malt and various crystal malts. Hops: EKG, Target, Fuggles. Fermented in a 6.5 gallon carboy at temps between 65 and 69 ambient temp. I realize this is a tough question to be answered but if anybody has had similar experiences with "soft" tasting beers, I'd appreciate any advice on how to crisp them up. Return to table of contents
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