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Thanks for the replies. New probe is a good idea. Such a strange outlier of a reading. I was wanting to do a test on PH and color pick up at the boil. That’s out the window now. The good news is, I made beer

Well I planned to update this with my experience this weekend however I got some really strange PH readings I posted a thread about it here https://www.homebrewtalk.com/forum/threads/weird-water-ph-experience.669748/

How I got a 3.35 mash PH reading I brewed a Belgian Blonde yesterday 10 lb German - Extra Pale Premium Pilsner Malt 38 1.5 75.5% 1 lb German - Vienna 37 4 7.5% 0.5 lb Belgian - Biscuit 35 23 3.8% 0.25 lb German - Melanoidin 37 25 1.9% 1 lb Cane Sugar - boil 1 lb flaked barley 9.25 Gallon...

Yes, 50ml of phosphoric acid seems like a lot. Of course at 85% instead of 10% it would only take 3 ml. It is a 9 gallon mash. I think I’ll try that and see what happens If that doesn’t work then I can conclude PH isn’t the problem I worry about lactic acid causing sourness. Probably...

I have a PH question on BIAB. I brew mostly blonde beers and PH seems to be a challenge with BIAB. I use brewers friend. A recipe with 9 lb German - Extra Pale Premium Pilsner Malt 1 lb German - Vienna 0.5 lb Belgian - Biscuit 0.25 lb German - Melanoidin 1 lb Belgian Candi...

Yeast starter approximately 100 grams dme per 1 liter of water how much yeast I recommend at least .75 m/ml/P I personally use 1 to 1.25 for my trappists choose slurry from the type menu https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

this

I would be interested in this as well. I"m not sure about introducing Brett in my brewhouse, but I believe @RPIScotty mentioned bottling with about .01 left to final gravity. I would be very interested in this approach. How to compensate at priming to not over carb? This sounds like an effective...

I do it purely for clarity. Enzyme beta glucanase ideal temp is 113°F to eat up the beta glucans that can cloud beer. Same with the protinease rest at 135°F. It is crystal clear. It’s a little darker than I’d like. I’m looking into PH for that

Just got scoresheets for my Tripel 7lb German - Pilsner 38 1.6 41.2% 7 lb Belgian - Pilsner 37 1.6 41.2% 1.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.8% 1 lb Finland - Vienna Malt 36 3 5.9% 0.5 lb Briess - Barley, Flaked 32.2 1.4 2.9% 17 lb Total Challenger Pellet 7.4 Boil 60...

Refreshing says Saison to me. I made a Dunkelweizen once. I would not describe as refreshing.

Phosphoric acid is 10%. Ok I’ll ditch the baking soda and add just a touch of sodium chloride

40 quarts mash so 12 ml equals .0003 or .03% if my math is right I add a tiny bit of baking soda because all the water profiles have a touch of NA and HCO3. Certainly seems counterintuitive from a PH perspective

I use phosphoric as well. For my blonde I just brewed (10 pounds pils and 2 pounds specialty malts) I started with RO water, then added minerals to match the target profile. Typically 4-6 grams calcium chloride, 1 gram gypsum, 1 gram Epsom, 1 gram baking soda just for the (NA and HCO3) then add...

Happy fermecation to me. taking the week off to see a few shows and brew some beers I plan to brew a Blonde with 3787, brew a Tripel with yeast top cropped from the blonde, then brew another blonde with my dry yeast combo using my newly acquired Weyermann extra pale

I recently tried Omega Belgian A and Lallemande Abbaye they're both fermenting

Good info, thanks Then at 7.5 billion cell density I calculate it at 1.27m/ml/°p Still within the 1.25-1.5 range

Classified as a Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew® Abbaye Yeast: Percent solids 93% – 97% Living Yeast Cells ≥ 5 x 109 per gram of dry yeast Wild Yeast < 1 per 106 yeast cells Bacteria < 1 per 106 yeast cells Finished product is released to the...

I mean technically all they claim is greater than 5 billion I used 10

Using 10 billion cells / gram