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Old 04-23-2014, 11:17 PM   #31
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I get chill haze too. I do it all...whirlfloc, immersion chiller, clear sparge...yadda, yadda, yadda.
Pretty sure it's the tap water. But...To hell with it! I'm not competing and you can't taste the difference anyway. Besides, I read somewhere that protein was good for you.

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Old 04-24-2014, 10:47 AM   #33
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Yoop, can you recommend a good PH tester?

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Old 04-25-2014, 12:31 PM   #34
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This one was recommended on another thread
http://www.hach.com/pocket-pro-ph-tester/product?id=17990686202

So was this one

http://www.hach.com/pocket-pro-ph-tester-with-replaceable-sensor/product-details?id=17990686211

People seem to either love or hate this one

http://www.amazon.com/Milwaukee-MW101-PH-Meter/dp/B0009YH06Y/ref=sr_1_31?ie=UTF8&qid=1398428995&sr=8-31&keywords=ph+meter

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Old 04-25-2014, 01:17 PM   #35
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Yoop, can you recommend a good PH tester?
I only have experience with one- the Milwaukee pH 56. I do not recommend it. When it works, it works well but I had to go through four electrodes before finding one that worked. I know others have had better results with it.
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Old 04-25-2014, 03:11 PM   #36
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Question regarding the cold break from rapidly chilling. Do I need to whirlpool + siphon to avoid putting this into my fermenter. My boil kettle has a spigot, so i typically just run it from there into a tube that sits on top of my 400 micron filter for the bucket. Should that work to remove the break material?

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Old 04-25-2014, 03:14 PM   #37
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Question regarding the cold break from rapidly chilling. Do I need to whirlpool + siphon to avoid putting this into my fermenter. My boil kettle has a spigot, so i typically just run it from there into a tube that sits on top of my 400 micron filter for the bucket. Should that work to remove the break material?
You don't have to remove the cold break- it won't resuspend in the wort once it's out of it.

Many of us have CFC or plate chillers, and the cold break goes into the fermenter as a result.

If you want to remove it, and it doesn't go through the filter, you certainly can do that.
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Old 04-25-2014, 03:17 PM   #38
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Awesome, thanks Yooper. I had a couple beers with a chill haze issue. I think my problem definitely could have been pH, plus low calcium (which I guess is more yeast related... but i figured that could work).

I pretty much do everything the OP does.

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