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Old 04-04-2008, 09:15 PM   #11
korndog
 
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Quote:
Originally Posted by foppa78
Hi korndog

I use citric acid to bring both my mash and sparge water down to 5.8 or 6.0 depending on what grain I am using. I let the grain bring it down the rest. I have really good luck hitting my final ph this way.
Thanks Foppa. I had been using lactic acid in the mash water prior to switching to 5.2. I guess there are many ways to skin this cat. I think I will omit the adjustments to the sparge water for now while using the 5.2.

Best
KD
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Old 04-04-2008, 10:41 PM   #12
foppa78
 
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No problem KD. Let me know how the 5.2 is going. Maybe I will switch if you are having luck with it. Are you taking readings with a ph meter?

 
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Old 04-04-2008, 11:37 PM   #13
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You guys should check your PH of the mash using PH test strips (just the liquid). Then you will know if you need the stabilizer at all. It's crazy to put it in if not needed. I have the test strips and the Star Chemicals stabilizer and do not need it as my PH has been fine.
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Old 04-05-2008, 02:23 AM   #14
TexLaw
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I start with RO water and build it up. I do trust in chemistry, but I like insurance.


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Old 04-05-2008, 04:16 AM   #15
foppa78
 
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Quote:
Originally Posted by WBC
You guys should check your PH of the mash using PH test strips (just the liquid). Then you will know if you need the stabilizer at all. It's crazy to put it in if not needed. I have the test strips and the Star Chemicals stabilizer and do not need it as my PH has been fine.
I have a digital ph meeter and take lots of readings. The water ph around here is high.

 
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Old 04-05-2008, 05:07 AM   #16
WBC
 
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Your grain affects the PH so add strike water and stabilize the temp and then stir again just before testing the PH. If it is still high then add the stabilizer and stir well. You do not need stabilizer in the sparge water because the conversion was already completed in the mash tun. You are now just rinsing the sugar from the grain when sparging and there is no point to using stabilizer in the sparge.
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Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor


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Old 04-05-2008, 01:25 PM   #17
stever
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Quote:
Originally Posted by TexLaw
I start with RO water and build it up. I do trust in chemistry, but I like insurance.


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Where do you get your RO water? Our local fish store has it but my mind says.. water from a fish store to brew beer?!?!?

 
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Old 04-05-2008, 03:13 PM   #18
korndog
 
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Quote:
Originally Posted by stever
Where do you get your RO water? Our local fish store has it but my mind says.. water from a fish store to brew beer?!?!?
We makeour own. There are portable models that deliver about 75-90 gallons per day for about $200.00. Faster models are very expensive.

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