TandemTails
Well-Known Member
I've been using one of those cheap-o pH meters from Amazon for the last year or two and today when I was calibrating it for my brew day it finally died. The display just reads 0000.
I'm looking into the ThermoWorks 8689 as a replacement but would like to hear if anyone else has suggestions for a decent pH meter that won't break the bank.
Other than not having any idea where my pH was, the rest of the brew day seemed to go pretty well.
I brewed up a toasted oatmeal stout with an OG of 1.056. Two nights ago I toasted 14oz of rolled oats and then this morning I boiled them separately for 10 minutes with 1 gallon of water before letting it cool to mash temps and then adding it to the mash. I'd heard conflicting info about whether or not rolled oats are gelatinized or not so I figured I'd cook them anyway just to be safe.
Other than the toasted oats I used some golden naked oats and victory malt to promote the toasty/biscuity aromas and flavors. I'll add unsweetened cholaca and pure vanilla extract to the keg.
I'm looking into the ThermoWorks 8689 as a replacement but would like to hear if anyone else has suggestions for a decent pH meter that won't break the bank.
Other than not having any idea where my pH was, the rest of the brew day seemed to go pretty well.
I brewed up a toasted oatmeal stout with an OG of 1.056. Two nights ago I toasted 14oz of rolled oats and then this morning I boiled them separately for 10 minutes with 1 gallon of water before letting it cool to mash temps and then adding it to the mash. I'd heard conflicting info about whether or not rolled oats are gelatinized or not so I figured I'd cook them anyway just to be safe.
Other than the toasted oats I used some golden naked oats and victory malt to promote the toasty/biscuity aromas and flavors. I'll add unsweetened cholaca and pure vanilla extract to the keg.
