Recent content by dobre

Kaiser, You are definitely correct that using home made calibration standards is probably not the way to go if you are to the point of wanting to measure pH. However, I would sugest some changes to your method of calibration. You really should be using fresh buffer every time you calibrate...

I dont think that this would be a good way to check your meter calibration. Instead use one of these.

I just brewed a wit with wlp400. The krausen fell at about 1.5 weeks and and at 2 weeks the sg did not change at 1.016. I thought that I had a stalled fermentation and did swirls and such but the gravity would not change. I never calibrated my hydrometer and I went and bought some pure H2O...

I have been to Weagmans in PA and they now have some singles/six packs. I bought a few kinds of hefewiezen for testing. Philadelphia has a place called The Foodery but I have never been. Cherry hill NJ has a total wine as well.

That is all true; however for example even +/- 0.001 in OG and FG can lead to about 5% error in a 1.053 to 1.013 brew. Does that really matter? I depends who you ask. How about for temperature adjustment - 70F to 59F on the hydrometer ends up about 1 gravity point. What about calibrating...

It is great as someone starting out at brewing to see someone taking the time to create a video to try to help others; however I must comment on the method of reading the hydrometer. The hydrometer should be read edge on for a precise reading. Looking from above or below will lead to incorrect...