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I used precision labs test strips dipped directly in the mash after 15 minutes. It's a rough gauge, but the color was definitely bordering on purple. Thanks. It won't be my first astringent beer. :(

I'm new to all grain...6 brews under my belt...and I hadn't run into this problem before. After adjusting my strike water using some calculations based on Palmer, I ended up with a high mash pH at mash temperatures around 6.1. I was brewing an oatmeal stout and added too much bicarbonate to...

I'm new to cider, but I believe campden suppresses yeast and bacterial growth. It's effects are limited though, so when you pitch your fresh healthy liquid or rehydrated yeast 24-48hours later, it out grows and outperforms anything else already in the juice. I believe the only difference in...