Recent content by pcampo

In!

Ajdelange, how accurate or inaccurate are those pH strips? I have been using the colorpHast. I know this question has been asked extensively on homebrewtalk. But I figured I can get a faster answer from you. Would these pH strips be appropriate for the experiment you mentioned above?

All this talk is making me re-think my opinions on this thread about a pH meter. Dang it, buying a new electrode for 70 bucks, what a pain in the ass.

Im trying to picture this being done. Do I just take small samples throughout run off? Do I do this until I essentially have water coming out?

Good question. I have no idea which would be more accurate. I have never really used any other program besides Brun water, however ajdelange made a great point. I think I should start looking at other programs...I guess that's where a pH meter will come in handy to see which program gives you...

Yup. then add your salts and/or acid according to the water profile you are trying to hit and to the target mash pH

^Exactly my thoughts

What was their reason for not step mashing munich malt?

By the way, if someone is curious in knowing their alkalinity season to season, they should check out this link: http://braukaiser.com/wiki/index.php?title=At_home_water_testing Im thinking of buying that product since its so cheap and solves the problem of water changes throughout the year

Thats why I suggested 100% RO water for those who want to fine tune. I use about 50% RO, unless im making a very light colored beer like a pilsner, i use 100% RO. As far as my tap water goes, I only get it tested once a year for 25-30 bucks because im curious. Does the mineral profile change...

I dont think anything is wrong with your equation. But, im not really a math guy However, that difference can just be from the difference of the extract potential of that grain from year to year. From year to year, malt is slightly different so that change could account for the difference of...

Excellent point! It does seem that a pH meter would be very usefull when it comes to not only fine tuning your recipe, but also measuring the affects of grain/salts/ acid on mash pH

Im not trying to stir the pot here, and everything im about to say is in the out most respect, but just tasting the water doesnt tell you much except if it has chlorine. Most tap sources in the US are meant for drinking, so they are going to taste fairly decent. I would just leave this...

Mine is 153 ppm; almost identical....Yes it is hard. thank you for looking that up for me

For whats it worth, I have had a pH meter for a fews years now, and i have not used it in over a year. If i were to go back, I probably WOULD NOT buy it again, mainly because of the expensive. I have to buy pH storage solution frequently to properly store it, and calibration solutions, and the...