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I did not see your meter is manual?

Anyone use double the amount of P.E when making fruit wine? I know the residual of methanol but at double and coupled with no more than a 1/2 bottle to my head on a heavy night I've nothing to fear. Just curious about the results of viscosity and so forth? The Pears I used are hard, even after...

Sugar, add it till you get to 1090. Pectic Enzyme will help if you have some to break down the skins and masticate. Wait a couple of days soaking to check gravity and see if any seeps out during the soak. You will be fine as all long as you used S02 / Campden to kill off wild yeast. @ 1/16 tsp...

Chinese slave labor makes thing more and more affordable. I have both here. Once a $100. meter and the other a $45 dollar meter now being sold for $60 and $30 respectively. Yet a 350.00 meter still needs all the babysitting as these cheap ones with the caviet of being able to clean the glass...

Thank you all for your input. I agree with everything and the real question (which I may have not stated well) would be: If the meter is calibrated 4.00 6.86 and 9.1 for instance, I was under the impression that the meter would not give a reliable reading say at 3.5 where I use this for wine...

So after Oginme enlightened me about the calibration set values or auto values. I was reading about if wanting to read outside of the scope of calibration it is not reliable. A meter calibrated down to 4.01 is not worth much trying to read something that is 3.5... Ya'll just 'pop' for the...

Is that what you use to mix those dry packets? The packaged does not state either only De ionized

I asked because if you do have Lees you ought to get through it fast or re rack for the dead yeast will not be any good addition. I would pull one of the boxes into a decanter or a jug like a gallon jug if that will hold the box. Chill it and check.

That is true. Yet if you have a 1/2" of mud or lees at the bottom, not only is it going to be nasty down the road from dead yeast BUT it will draw that mud out of the spigot.

I have US Plastic connected right now, I just installed and an hour ago set the PSI to 20 to test and still sitting on 20 psi when connected. The same when disconnected. Co2 valve is shut off as to not keep pressurizing. I ordered 3 One for the manifold with two way split to remove from fridge...

I did the same thing with the name. I made the mistake of calling Dr Bev but it is Dr Meter as is the Link. I went through the same thing with Dr Bev from another Vendor where he was insistant on knowing about Ph meters but sent me 7.01 sachet to calibrate. Which after having both in my hands...

DO you have lees at the bottom of your bottles?

US Plastics, One of the better deals out there. Watch your I.D to match your lines https://www.usplastic.com/search/?it=item&keyword=quick%20disconnect

New PH meter, Dr. Beverage testing it in Hanna Sachets 7.01 and 4.01 https://www.amazon.com/dp/B00ST3VTQ4/ref=nav_timeline_asin?_encoding=UTF8&psc=1 What is .14 equate to, when the meter is supposed to be accurate .02 + or - I guess my question is the scale the meter uses to roll over to a...

5.3 is about the highest from what I read. Like wine is 3.6

Yeah PH at kegging is really an interesting thing. I've just recently got a new PH meter and have been checking everything and noted that after ferment, I had a blonde finish at 4.5ph which left that tart finish you seem to describe. I pull 2 oz off and use a fleck of potassium Bicarb which is...

And as far as old beer in the lines... What I do, new with my Kegerator, but seemed to be a breeze. Keg is empty. Remove keg, rinse well, add 1/4 - 1/2 Gal Star san mixture, seal up add a bit of Co2 not a lot, just enough to drive it through the lines, not to waste a lot of gas. Run through the...

Thanks, I was not trying to push a recipe, I was showing you color as that was your orig thread or part there of. That one started at 1052 and is finished at 1010 with a 4.5 ph which I brought up to 5. ph after attenuation/ferment via Potassium Bicarb 2 tsp to 5 gal raised it .5 The color is...

Here Amigo, 2row light dme 2 oz hops 185º 60 minute

I'm on batch 35 with DME FWIW, always use the same yeast and water. Only deviations are the grain steep/boil of usually 2lbs for flavor and pulled at 155 after a 20 min hold there. (not needed but I got time) The only time I see color change is the Hop addition and the grain be it rye or wheat...