Brewing With Total Confidence
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What yeast have you been using, Mark?
I would like to tame the esters and phenols I am getting from my Belgian Golden Strong beers. I am successfully attenuating but I think it is at...
Just to clarify, you take one gallon of the first runnings, not the results of the sparge.
I have a porter recipe I like but want to up the toffee notes in it. I have read that reducing some of the wort by half (maybe a couple pints)...
I have been testing at 15 minutes and that is why I wanted to get this right, and I also have the obligatory shot glass for ph measurements! I'll...
So, I did the test to see the impact of cooling on the measured ph. I heated some tap water and then measured as a cooled the water in stages...
Well, that might explain that. Like I said, I must have been doing something stupid.
Let me do some tests based on temperature and then will report back. I thought the temperature calibration that comes with the MW102 took care of...
My last brew was predicted at 5.49 and the meter showed 5.28 after the mash. Temp of the sample was probably 120ish. I am certain this is me...
I've been doing salt additions for a couple years now and the calculated ph is always .2ish higher than the actual. I got a good Milwaukee tester...
And the answer to this was an Inkbird thermometer WAAAY out of calibration. That needs to be added to my pre-brew checklist.
I do know what you mean and that makes me suspicious about one of the thermometers. I'm not at high krausen yet, but close enough that the...
