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It is a SMART SENSOR PH818 which I got online from a local supplier. I will chech with supplier if I can get the probe replaced.

I test the PH meter with the three calibration solutions individually at round 25C/77F: PH 4 solution ( my meter shows: 3.95-3.98) PH 6.86 solution ( my meter shows: 6.78) PH 9.18 solution ( my meter shows: 8.92) It is actually reading a bit lower... Are these differences a big problem...

I brewed a Philly sour IPA. Everything is great besides that the sourness is less than I expected. I put 5.4% of Dextrose, mash at 65C/149F for 1 hour. Chill to 25c/77F and fermentation at 22C+/75F room temperature. One pack Phlly sour yeast for 10L (2.5 gallon) wort. PH finally at 3.38 after...

After calibrating the PH meter, I used it to test my brew of a porter, but the result seems more bizarre ( much more higher )... The target mash PH is 5.45, as I wanted it a bit higher for dark beers, but the test result is 6.18 ( 19.9C, sample taken at 20mins after mixing grains and hot...

Thanks. I barely repeat the same recipe at my homebrew, so I build water profile for every batch. I will calibrate the meter for next batch.

I will calibrate the PH meter for sure, although I haven't done it since I bought it 2 years ago. I use 5 gallons of purified RO water all the time, so the water source is consistent.

I have been brewing for several years and do water chemistry for all my BIAB batches. Normally I can get the mash PH close enough to my target, say normally my target is 5.3, then I can get somewhere between 5.25 or 5.35, not too far out. However, for my last 3 batches (a pale ale, a Hazy IPA...

The unpleasant compound like DMS? Maybe the sourness covers the off-flavor of DMS, or PH<5.4 could prevent the production of DMS?

What about the hop break though? If boiling is not necessary, just recommended for sour beer, what about the unpleasant compounds?

I am also curious about that why not adding lactic acid to the beer directly? What difference does it make from adding L. plantarum to create lactic acid in beer? Also if don't boil wort for brewing sour beer, how to hot break proteins and other unpleasant compounds? As this is one of the three...

Can you brew Sour IPA by Co-Souring Method or Post-souring method? Since no hops to be added during boiling, only drying hopping which could add limited bitterness, but not bitter enough for an IPA?

I plan to start brewing sour beers and have been reading some threads, but still have several questions that I did not find the answers to: 1. First, can you just add lactic acid to the final beer/during any point of the brewing process to make a sour beer? Instead of adding Lactobacillus and...

Correction. The British ale turns out pretty good, with the herb, pine kind of aroma just like I expected. The 6g/L drying hopping East Kent Golding did work. My previous post said it had no aroma when the beer was not carbonated, which was before bottling. I guess there is just a big difference...

Actually I was expecting some obvious herb and earth kind of aroma, like a British ale I had at a local brewpub, the brewer told me he dry hopped the British hops.

I brewed a British ale using Windsor, mashing at 66.7C /152F and got FG 3.9P/1.015. I guess that is normal in this case. But my question is that I also dry hopped my British ale by East Kent Golding for 6g/L ( I did this rate with American Pale ale which works well ), but it turned out almost no...

I wonder how to select hops for combination when you design a IPA recipe. I assume there are some certain hops goes well other certain ones, but someone does not go well with other certain hops. For example, I plan to have Sabro, Idaho 7 and Strata hops all in my new IPA. Do they go well? I...

Don't give up. I used to have the same feeling as yours. I actually gave up after three years of homebrewing due to suffering from huge oxidation, but later on I picked it up and kind of solved it. From what you have said that you had done, it should not have much oxidation problem after...

In that case, this is quite a difference of adding puree between kegging and bottling. The former is sweeter than the latter, as the sugar is not fermented due to cold temperature, right? Another question is that how much of fermentable and unfermentable sugar in the puree? Say if I add near...

I am afraid higher temperature ( above 66C) will add more sweetness, since too sweet is one common flaw when brewing NEIPA or milkshake IPAs? I had NEIPE mashing at 67 or 68C which was too cloying. High mashing temperature will help with body for sure, but will help mouthfeel as well?

I have brewed a Milkshake IPA without adding any fruit or puree yet. Pale Malt 81.2% Munich Malt. 5.5% Flaked Oats 9.2% Lactose 4.1% ( about 11g/L) Kveik Yeast Mashing at 66 degree C 6.6% ABV, 30+ IBU Two questions: 1. The taste of the beer is OK, but it didn't give me the soft, smooth...