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Old 11-05-2005, 11:25 AM   #1
Orfy
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Default PH testing and Starch Testing.

Okay so I've figured out that if you are single temp infusing and batch sparging then the PH should look after itself and is not too important. But I want to check my tap water PH to make sure it doesn't need adjusting.
i also that I need to do a check on the starch to sugar convertion to make sure my equipment and methods are working.

No promlem I thought I have a pharmacy on the corner. Litmus Paper or ph strips - not a clue. Iodine, nah they only do Tincture of Ioadine and they say its only for a antiseptic. They haven't got a clue.I bought the Iodine for 83p. The LHBS sell it for £2.99

I guess I've have to find some on EBAY.

How many of you do PH and Starch tests?
Am I right in my above statements about the test requirements?

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Old 11-05-2005, 01:42 PM   #2
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I don't do either. I tried to read the pH strips and found it very difficult. I just use 5.2 the buffer the pH. It's cheap and works very well. I've seen higher efficiencies and OG's with it.

I suspect your iodine will work. Take a small amount of flour or corn starch (1/4 teaspoon) and mix it in a pint of water, then test it. If it turns blue, put 1/10th of the mix in another pint, test that. Not rocket science, but 1/40th of a teaspoon in a pint of water is a very small residual.

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Old 11-05-2005, 02:38 PM   #3
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I've tried the strips and found them to be crap for my purposes...too hard to read. I've used aquarium type ph tests before where you take some of the liquid, mix it with another, shake, compare, and they work much better. I might try that for brewing.

At least over here, most municipalities can get their water quality reports online and that will include the ph. They are an approximation, but as my local water ranges from 7.2 to 8.66, I know I need to compensate.

David's 5.2 buffer sounds like the best solution.

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Old 11-05-2005, 03:46 PM   #4
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Quote:
Originally Posted by david_42
I don't do either. I tried to read the pH strips and found it very difficult. I just use 5.2 the buffer the pH. It's cheap and works very well. I've seen higher efficiencies and OG's with it.
Where do you get this 5.2 buffer? How does it affect the flavor, if at all?
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Old 11-05-2005, 07:12 PM   #5
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Quote:
Originally Posted by BeeGee
I've used aquarium type ph tests before where you take some of the liquid, mix it with another, shake, compare, and they work much better. I might try that for brewing
That's a really good idea to check the pH of your water. I used them when i kept Cichlids until about 5 years ago. Get a good quality kit and they'll last you a fair while.
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Old 03-25-2009, 06:32 PM   #6
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Default ph strips

i saw some ph test strips at pH Test Paper - pH Testing Kits

seem to be a pretty complete selection. i am going to order some.

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Old 03-25-2009, 06:35 PM   #7
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Quote:
Originally Posted by Orfy View Post
Okay so I've figured out that if you are single temp infusing and batch sparging then the PH should look after itself and is not too important. But I want to check my tap water PH to make sure it doesn't need adjusting.
Keep in mind that it's mash pH that matters, not water pH. No matter what your water pH is, adding grain will change it. Even in batch sparging, mash pH makes a difference. Once you get that right, the sparge pH will take care of itself.
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Old 03-25-2009, 06:47 PM   #8
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At your LHBS

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Old 03-25-2009, 07:04 PM   #9
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I've been using the cheap pH papers. Not too accurate but I know it's in the ballpark.

I also use Iodophor for starch tests. The test is by no means conclusive, it only shows there is no starch in the small drop. There could still be some in the MLT.

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Old 03-25-2009, 07:53 PM   #10
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I have an electronic pH meter which turned out to be PITA and I returned to good old pH strips. My LHBS sells good ones, easy to read and accurate, with narrow range 5.2-6.8 pH, 0.2 pH accuracy.
Actually, you have to adjust pH only for lighter beers. Well, at least with my water...

Sparging water I acidify with ~1ml of phosphoric acid per gallon.

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