<br><br><div class="gmail_quote">On Sat, Feb 11, 2012 at 11:23 PM, Clinton Ebadi <span dir="ltr"><<a href="mailto:clinton@unknownlamer.org">clinton@unknownlamer.org</a>></span> wrote:<br><div> </div><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">
p.s. remind me to add the buffer 5.2 and also to check the pH AT ROOM<br>
TEMP (fun fact: the 5.2ish target pH is at room temp, and at mash temp<br>
is something like 0.3-0.5 lower ... that explains that then!).<br>
<span class="HOEnZb"><font color="#888888"><br></font></span></blockquote><div><br>So, I did some more reading, and it looks like until we get an electronic pH meter, it doesn't make a huge impact if we use hot wort or room temp wort as long as we factor in the pH change related to temperature (~0.35 difference). The electronic meters are apparently calibrated at room temp, though, so they need to be kept at that state to function well. It'll be good practice to test a sample at room temp, and I agree that we should begin recording both. But unless we can cool the sample in less than 5 minutes, it'll be useless in terms of adjusting mash pH further on the fly using room temp pH data.<br>
<br> </div><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex"><span class="HOEnZb"><font color="#888888">
--<br>
Ethan: i'm working on myself<br>
Ethan: the self is the most important thing<br>
Ethan: i learned this from a packet of tea<br>
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