dmcmillen
Well-Known Member
Yesterday I brewed the two grain porter that calls for 6.25# Maris Otter (3L) and 3.6875# (65L) Brown Malt with my water (Alk 98, Bicarb 119, SO4 9, Cl 4, Na 28, Ca 9, Mg 4) adding 1.6g CaCl to 3.75 gal mash water and 2.15g CaCl and 2.8 ml 88% Lactic Acid to 5 gal sparge water. Mash was 150 for 75 mins.
My scaled down test mash (which was recorded in part 2) measured a 20 minute pH of 5.5 with my MW102.
Yesterday, the 20 min mash test measured 5.48, the same as my test mash. All good. Only difficulty here was the same as in measuring the test mash. Measurement started out at 4.6 and took at least 15 to 20 mins to stabilize at 5.5 using AJ's stir method until the measurements were close together. Does this mean that there are chemical reactions continuing to take place in the sample? Why is it taking so long for this initial reading to stabilize? Subsequent readings take time but nothing like the first reading. Also, the MW102 turns itself off in the middle of taking a reading based on some time parameter.
40 minute test was 5.47
75 minute reading was 5.12
Pre-boil after fly sparge was 4.79
Post-cool to fermenter was 5.92
Any thoughts as to what is going on here? These numbers don't match my understanding of where they should be in the boil or into the fermenter.
My scaled down test mash (which was recorded in part 2) measured a 20 minute pH of 5.5 with my MW102.
Yesterday, the 20 min mash test measured 5.48, the same as my test mash. All good. Only difficulty here was the same as in measuring the test mash. Measurement started out at 4.6 and took at least 15 to 20 mins to stabilize at 5.5 using AJ's stir method until the measurements were close together. Does this mean that there are chemical reactions continuing to take place in the sample? Why is it taking so long for this initial reading to stabilize? Subsequent readings take time but nothing like the first reading. Also, the MW102 turns itself off in the middle of taking a reading based on some time parameter.
40 minute test was 5.47
75 minute reading was 5.12
Pre-boil after fly sparge was 4.79
Post-cool to fermenter was 5.92
Any thoughts as to what is going on here? These numbers don't match my understanding of where they should be in the boil or into the fermenter.
