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  1. M

    Malt Titration (finding pHDI, a, b and c)

    Thank you for the great post and sorry to come back to it now for some noob questions. Why you suggest to calibrate and measure pH at 50 °C rather than 20°C after sample cooling? Is it to avoid mash pH shift with temperature? Which is the reason behind making every time a new mash sample...
  2. M

    Malt Titration (finding pHDI, a, b and c)

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