EvilBrewer
Well-Known Member
I've seen a lot of posts about pH meters but have not seen any that specifically describe how to use it on brew day.
I've been sticking the meter directly into the mash...and I'm starting to think this is a bad idea, and hoping that I haven't damaged the meter.
I've seen a couple of people mention that they cool a sample of wort to room temperature and then measure that. How do you cool it? Seems like time is of the essence in measuring and adjusting the pH. If you have to make several adjustments and each time you measure the pH (to measure the effect of the adjustment), you have to wait for a sample to cool to room temperature...isn't that a lot of valuable time? Time in which the majority of the starch conversion has taken place?
Same basic question for measuring the sparge/runoff. How do most people do this? Collect a sample of the runoff in a glass and cool it to room temp?
Any tips/insights would be appreciated!
I've been sticking the meter directly into the mash...and I'm starting to think this is a bad idea, and hoping that I haven't damaged the meter.
I've seen a couple of people mention that they cool a sample of wort to room temperature and then measure that. How do you cool it? Seems like time is of the essence in measuring and adjusting the pH. If you have to make several adjustments and each time you measure the pH (to measure the effect of the adjustment), you have to wait for a sample to cool to room temperature...isn't that a lot of valuable time? Time in which the majority of the starch conversion has taken place?
Same basic question for measuring the sparge/runoff. How do most people do this? Collect a sample of the runoff in a glass and cool it to room temp?
Any tips/insights would be appreciated!