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Wow. I know what I'm getting for Christmas. MW102!

I need to order a meter soon. Is anyone aware of a sticky comparing ph meters?

The investment for the meter I'm comfortable with. What I'm unsure is the calibration, rinse, storage costs. If I brew every other weekend sounds like it can become costly to maintain. Can you use the same buffer and rinse solution during the entire brew day? Other words can I calibrate more...

Ajdelange, would you confidently recommend the m102 as one of the best meters for under 100 dollars?

I find the procedure to cool the mash sample to calibrated temperature impractical. Obtaining pH measurements as quickly as possible after 15-20 minutes of doughing in is important. By the time I draw a mash sample and cool it in the freezer to the calibrated temp the infusion process is...

I would like to purchase a meter today. Looking at the Milwaukee M102. I like the auto temperature comp that the 102 offers than the 100 and 101. I thought this units calibrates to 3 points? Also, I'm concerned with the maximum temperature of 158 F; I would like to record reading 15mins...

When is the ideal time to add salts to water? Dough in or to strike water? is there an ideal Ph for sparge water? I've only heard the less than 6 rule of thumb. Also to those that are more experienced, is there a pH meter that has a replaceable electrode and is one of the better money can buy...

Does the water salts get added to the strike water or after mash-in has begun? Also, how long do you wait before talking a Ph reading of your mash? I'm also going to pay special attention to the Ph of my sparge water. Knowing I'm at 8 I would like to bring that under 6 and also make sure my...

With that said what range strips would be ideal?

Does the water salts get added to the strike water or after mash-in has begun? Also, how long do you wait before talking a Ph reading of your mash? I'm also going to pay special attention to the Ph of my sparge water. Knowing I'm at 8 I would like to bring that under 6 and also make sure my...

Yes. My results came back as SO4-s. Do you guys recommend colorplast strips for me to start out?

I use thermoworks temperature units and I like them alot. There customer service is great. Has anyone tried the ph meters. http://www.thermoworks.com/products/ph/8689ph_meter.html http://www.thermoworks.com/products/ph/pocket_ph_phpro.html

Hello ajdelange, I was thinking about getting an RO system for the house. I cant even drink the water out from the tap however my wife can. I must be more sensitive to the ions concentrations. Yes I am starting out now with understanding what needs to accomplished with my water to obtain a...

Hello H-BT members. I just got my lab results back from Ward Laboratories of my tap water. Ever since I have been brewing "all-grain" my beer is astringent with minimal flavors. I have been told from friends and family that I need to go back to making my old recipes. Well... those old...

I rack to secondary and let sit for minimum of two Weeks.

Wonderful tasting beer. A added 12oz of Munich. Very pleased. Little multy underline. color is off. I used 20l and it's should be darker.

Mine also ended at 1.008. Came out extremely grassy tasting. Not satisfied. I usually like my beer served at 40-45 degree because the flavors are more present. This I cannot drink at that temp because of the grassy notes. I have not been able to try the real deal to compare.

Since when? I heard that Columbus is listed on sight now as well. One other comment on this thread mentioned that he used Columbus and believes type of bittering hop was off and it could be that its magnum. Is it possible to pick up on type of bittering hops used?

Its tough one. I want to follow the byo clone but nothing like second guessing the recipe and using your experiences. I'm using crystal 20, and adding Munich malt to get that noticeable malt note. Does anyone know what the approx IBUs? 100+ doesn't tell me enough. Thanks. What for origin of...

Looking to brew this tomorrow. I'm not content with the hop schedule from BYO mag clone of this. Only calls for a 90min boil and the first hop addition is magnum at 60min. The next hop addition is at flame-out with centennial. I'm concerned with hop flavor since there is no 30-15min hop...