BrewinSoldier
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- Joined
- Jul 13, 2015
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So I don't know why but I have always been way off with the Bru' N Water pH calculation. I build my water from scratch using 100% RO water and have been fir at least 4 years now. My RO source always gives me 6ppm or less of TDS so I know it's good water with regularly maintained filters. I have a $1,500 Mettler Toledo pH meter that I calibrate before every brew day so I know it's on point.
I used to use Bru n water with my Grainfather and was always off with that as well. For instance, if I wanted a room temp mash pH of 5.3, I would have to adjust my Bru n water pH to 5.2. That seemed to fix that.
Now that I switched to my new 3 vessel setup, my pH vs what Bru n water says is even WAY worse. I'm brewing a Hazy IPA as we speak. Entered all of the grain lovibond per each grain manufacturer specs. I adjusted my pH in Bru n water today all the way to 5.2ph. I still ended up with 5.45ph(which I know is still within range), but no where near the 5.2 that I wanted. Do I need to shoot all the way down to 5.0 ph or even lower just to get a wort with 5.2 ph?
Any suggestions would be greatly appreciated!
I used to use Bru n water with my Grainfather and was always off with that as well. For instance, if I wanted a room temp mash pH of 5.3, I would have to adjust my Bru n water pH to 5.2. That seemed to fix that.
Now that I switched to my new 3 vessel setup, my pH vs what Bru n water says is even WAY worse. I'm brewing a Hazy IPA as we speak. Entered all of the grain lovibond per each grain manufacturer specs. I adjusted my pH in Bru n water today all the way to 5.2ph. I still ended up with 5.45ph(which I know is still within range), but no where near the 5.2 that I wanted. Do I need to shoot all the way down to 5.0 ph or even lower just to get a wort with 5.2 ph?
Any suggestions would be greatly appreciated!