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Old 01-31-2011, 02:38 PM   #61
ajdelange
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Yes, 5.4 to 5.5 at room temperature is, IMO, ideal. But you'll see lots of other ranges quoted as being optimum. Unfortunately, you often can't tell what temperature they are talking about. DeClerck states that all his pH's are for room temperature. Other authors omit this statement but I think it is safe to assume that most measurements are at room temperature.



 
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Old 01-31-2011, 02:54 PM   #62
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Quote:
Originally Posted by ajdelange View Post
Yes, 5.4 to 5.5 at room temperature is, IMO, ideal. But you'll see lots of other ranges quoted as being optimum. Unfortunately, you often can't tell what temperature they are talking about. DeClerck states that all his pH's are for room temperature. Other authors omit this statement but I think it is safe to assume that most measurements are at room temperature.
Thanks for the clarification.



 
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Old 01-31-2011, 04:23 PM   #63
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Quote:
Originally Posted by ajdelange
Now if it is a lager that is coming in at 4.2 we might scratch our heads a bit...
Latest 4.2 post-ferm pH was a Vienna lager using White Labs WLP833 German Bock yeast. It's only ~2 weeks old so it'll be a while before I get around to drinking it. Brewed a Boh Pils with the cake so I'll have another measurement in a couple of weeks (but no taste for a couple of months).

I might 'need' that 4.2 for the Boh Pils though...found a friggin fruit fly in the wort just as I started to rack it! Could have happened during cooling. Luckily it had krausen about 6 hours after pitching (cold) so maybe it'll be OK.
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Old 01-31-2011, 07:04 PM   #64
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4.2 is low for Vienna - all mine come in around 4.6 so I'm a little puzzled. Meter was calibrated day of measurement? Buffers were fresh? Smells clean and tastes OK (no infections)? What yeast strain?

If a sample tastes clean, then I wouldn't worry. You did everything right and pH's fell in place along the way. The beer should be fine.

 
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Old 02-01-2011, 12:42 PM   #65
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Quote:
Originally Posted by ajdelange View Post
4.2 is low for Vienna - all mine come in around 5.6 so I'm a little puzzled. Meter was calibrated day of measurement? Buffers were fresh? Smells clean and tastes OK (no infections)? What yeast strain?

If a sample tastes clean, then I wouldn't worry. You did everything right and pH's fell in place along the way. The beer should be fine.
I assume you mean 4.6?

Yeast was WLP833 German Bock yeast. Meter was cal'd day before and FWIW, when my meter has gone out of cal it has gone high every time. Beer tasted yeasty but OK otherwise.
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Old 02-01-2011, 01:25 PM   #66
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Yes.

 
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Old 02-09-2011, 02:04 AM   #67
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Is there any reason I shouldn't use 5.2 Stabilizer to control pH?

 
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Old 02-09-2011, 03:42 AM   #68
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Is there any reason I shouldn't use 5.2 Stabilizer to control pH?
If you reword the question slightly to "Is there any reason I can't use 5.2 Stabilizer to control pH?" then the answer is yes, there are a couple. They have been set forth so often here that I'll only give the top level answer that the product does not work in most cases (no one with a pH meter on this or any other forum I'm aware of has seen it do what we expect it to do) and it adds a lot of sodium to the brew.

 
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Old 02-09-2011, 05:27 AM   #69
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Quote:
Originally Posted by ajdelange View Post
If you reword the question slightly to "Is there any reason I can't use 5.2 Stabilizer to control pH?" then the answer is yes, there are a couple. They have been set forth so often here that I'll only give the top level answer that the product does not work in most cases (no one with a pH meter on this or any other forum I'm aware of has seen it do what we expect it to do) and it adds a lot of sodium to the brew.
Ah, I apologize if it's been asked so much. My PC is dead ATM and I'm posting on my cell phone; my Android browser really doesn't like the search function on this site - it closes the pull-down as soon as I go to type in the text field. I promise I'm not just being obnoxiously lazy

Thanks for the reply though.

 
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Old 02-11-2011, 03:26 AM   #70
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Water can ruin your day in 2 ways:
1. It can cause mash pH to be too high. This usually results in dull flavors - an insipid beer.
2. There can be something in the water which causes an off flavor to appear
a)Chloramine - bandaid, plastic,smokey taste
b)Geosmines etc. - musty taste
c)Excess of chloride paired with sodium/potassium - salty taste
d)High content of some metallic ion such as copper, iron or zinc - metallic taste
e)High sulfate content - harsh hops bitterness.
f)Something else I don't know about or have forgotten about.

As he hit mash pH the problem isn't 1) and must be one of the items in 2.



 
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