Again why bother. Once you have figured out your water and mash technique your pH will be right, no need to obsess over it. Just use some cheap pH strips for the first few batches until your technique gets firmed up. Then ignore the pH.
Again why bother. Once you have figured out your water and mash technique your pH will be right, no need to obsess over it. Just use some cheap pH strips for the first few batches until your technique gets firmed up. Then ignore the pH.
Parkinson1963 said:Maxkling: Really, your city changes it's water supply through the year! How and Why??
Maxkling: Really, your city changes it's water supply through the year! How and Why??
Bru said:I was using the Checker from Hanna but it got wet and stopped working (second one ruined). I suggest spend a little extra and get a water proof version.
I am considering the "pH turtle" also from Hanna :
http://www.hannainst.com/usa/prods2.cfm?id=044002&ProdCode=HI%209815
Its only marginally more expensive than a decent water proof meter. Im thinking of installing it at the outlet of the MLT for continuous monitoring of the mash and sparge pH.
Would anyone care to comment on this option ?
Enter your email address to join: