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  1. D

    ph meter readings

    there is a varience in measured ph at room and mash temp. What are those? Is it .3 high at mash temp, or .3 lower? Then what it would be if measured at room temp.
  2. D

    adding fruit and or fruit juice to the secondary

    I have a wheat bubbling a way and plan on adding some passion fruit juice to the secondary tomorrow. My thoughts were to boil any fresh fruit or fresh juice that I add, just to get the nasties out. The first time I did this with a partial raspberry and blueberry ale. I just tossed the thawed...
  3. D

    reading a hydrometer and hydrometer vs. refractometer

    I have recently read we should read from the highest water line. Totally not what I have been doing for the longest time. Also wonder what is there pros and cons using a refractometer vs. a hydrometer? thanks
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