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Old 01-12-2009, 02:04 PM   #1
eapicella
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hi everyone was wondering your feelings on ph testing after primary and also after secondary. I recently was at a brewery and saw brewmaster testing ph to rule out infection. I think this is exactly what i need to do because anytime i get the slightest off taste i scream infection even when others are telling me its fine. SO i called my lhbs and they have strips. When should I test and what are the ranges im looking for in the different stagges of fermentation and serving? thank you thank you


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Old 01-12-2009, 02:16 PM   #2
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Let's say you will discover possible infection after primary, what you can do about it?

But pH strips are useful while mashing.


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Old 01-12-2009, 02:49 PM   #3
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thats tru but i would like to follow the level step by step , do you test ph? what level is normail for your average ale?
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Old 01-12-2009, 03:11 PM   #4
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I am a noob but here is what I know about pH testing

1. Test the pH of your brew water before you start brewing
- Depending on the beer style it may vary a little but it should be close to 5.2

2. Test the pH of the fresh beer (just after you add water to the complete wort)
- I do this just before I pitch the yeast into the primary fermenter

As for testing the pH to see if there is an infection this is a new one for me. I hope that someone with knowledge of this can comment.
I would like to know the answer to what can be done if you find an infection
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Old 01-12-2009, 05:09 PM   #5
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Quote:
Originally Posted by cootr_brn View Post
1. Test the pH of your brew water before you start brewing
- Depending on the beer style it may vary a little but it should be close to 5.2
Not exactly, is it wiser to check ph after you dought-in the grains, they contribute a lot in pH lowering, ecpecialy the darker ones.

Second time I check pH is the sparge water, it should be below 6. Actually now I'm just addig roughly 1ml of poshphoric acid per gallon.

Sometimes I also check pH of wort before hoping, I've heard it should be around 5.3 for best hoping results.


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