I picked up a Milwaukee pH meter, with the Auto Temp Correction probe. MW200 I think is the part number. Received it two weeks ago, calibrated it and used it once already.
I'm brewing up a Brown Ale now, and towards the end of the mash took my pH reading. Was distracted by dog sitting and didn't take it earlier.
At 150*, the reading was 5.15.
I cooled the temp down to 120* and checked again, and reading was still 5.15.
While realizing I should cool the wort some more to help preserve the electrode, do I still need to cool it to room temperature, even with the ATC? I am seeing that advice out there.
Also - is my pH too low?
Using the water primer, and using 5.3% of grain as roasted chocolate malt, I did not add any acidulated malt. I did add extra Calcium Chloride and Gypsum for a more English, minerally profile.
Used 20g of Calcium Chloride, and 8g of Gypsum to treat 12 Gallons of water. Of which 6 gallons was used for the mash. I end up treaing my mash water, plus additional mash out and sparge water, all together. Less the few extra gallons of water I add to have enough to finish the sparge.
Using Boston tap water, which pretty much starts close to RO.
Calcium = 4 ppm
Magnesium = 1 ppm
Bicarbonate = 10 ppm
sodium = 1- ppm
Chloride = 14 ppm
Sulfate = 8 ppm
Water pH = 7.9
RA as CaCO3 = 5
Trying to get deeper into the water chemistry aspect of this. How'd I do?
I'm brewing up a Brown Ale now, and towards the end of the mash took my pH reading. Was distracted by dog sitting and didn't take it earlier.
At 150*, the reading was 5.15.
I cooled the temp down to 120* and checked again, and reading was still 5.15.
While realizing I should cool the wort some more to help preserve the electrode, do I still need to cool it to room temperature, even with the ATC? I am seeing that advice out there.
Also - is my pH too low?
Using the water primer, and using 5.3% of grain as roasted chocolate malt, I did not add any acidulated malt. I did add extra Calcium Chloride and Gypsum for a more English, minerally profile.
Used 20g of Calcium Chloride, and 8g of Gypsum to treat 12 Gallons of water. Of which 6 gallons was used for the mash. I end up treaing my mash water, plus additional mash out and sparge water, all together. Less the few extra gallons of water I add to have enough to finish the sparge.
Using Boston tap water, which pretty much starts close to RO.
Calcium = 4 ppm
Magnesium = 1 ppm
Bicarbonate = 10 ppm
sodium = 1- ppm
Chloride = 14 ppm
Sulfate = 8 ppm
Water pH = 7.9
RA as CaCO3 = 5
Trying to get deeper into the water chemistry aspect of this. How'd I do?