HausBrauerei_Harvey
Well-Known Member
I've been doing a lot of reading and think I have a good handle on mash chemistry basics in theory. I recently bought the milwaukee MW102 pH meter (with the thermometer attached) and calibrated it with pre-mixed pH 4 and 7 buffer solutions I bought on amazon following the calibration tips in the sticky here.
So I made two beers last weekend and took my first readings about 15 minutes after dough in, and cooled the wort to ~70F before measuring. In both cases the pH measured was ~0.3 lower than that predicted by brun' water. perhaps I haven't filled out brun water correctly? or do you think my meter may not be correctly calibrated? I'm just looking for some advice. Below is a screenshot of the relevant tabs from brun' water for the brown ale I made, as well as a water report from my city taken last week. For this mash I measured a pH of 5.0.
FWIW I added a bit of chocolate malt for color 15 minutes before the end of the mash, so I didn't include those in the Brun' water data. pH was measured before that addition as well.
I welcome any help/input/advice. Thanks
So I made two beers last weekend and took my first readings about 15 minutes after dough in, and cooled the wort to ~70F before measuring. In both cases the pH measured was ~0.3 lower than that predicted by brun' water. perhaps I haven't filled out brun water correctly? or do you think my meter may not be correctly calibrated? I'm just looking for some advice. Below is a screenshot of the relevant tabs from brun' water for the brown ale I made, as well as a water report from my city taken last week. For this mash I measured a pH of 5.0.
FWIW I added a bit of chocolate malt for color 15 minutes before the end of the mash, so I didn't include those in the Brun' water data. pH was measured before that addition as well.
I welcome any help/input/advice. Thanks
Last edited by a moderator: