<br><br><div class="gmail_quote">On Wed, Feb 15, 2012 at 10:23 AM, Steve Killen <span dir="ltr"><<a href="mailto:steven.f.killen@gmail.com">steven.f.killen@gmail.com</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">
<br><br><div class="gmail_quote"><div><div class="h5">On Wed, Feb 15, 2012 at 12:45 AM, Clinton Ebadi <span dir="ltr"><<a href="mailto:clinton@unknownlamer.org" target="_blank">clinton@unknownlamer.org</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">
<div>Steve Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>> writes:<br>
<br>
> On Sat, Feb 11, 2012 at 11:23 PM, Clinton Ebadi <<a href="mailto:clinton@unknownlamer.org" target="_blank">clinton@unknownlamer.org</a>><br>
> wrote:<br>
> <br>
><br>
> 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>
><br>
> So, I did some more reading, and it looks like until we get an electronic pH<br>
> meter, it doesn't make a huge impact if we use hot wort or room temp wort as<br>
> long as we factor in the pH change related to temperature (~0.35 difference).<br>
> The electronic meters are apparently calibrated at room temp, though, so they<br>
> need to be kept at that state to function well. It'll be good practice to test<br>
> a sample at room temp, and I agree that we should begin recording both. But<br>
> unless we can cool the sample in less than 5 minutes, it'll be useless in terms<br>
> of adjusting mash pH further on the fly using room temp pH data.<br>
<br>
</div>The note was more to the effect: aha, *that's* why the mash pH was<br>
4.8/4.9 -- it's actually supposed to be that at mash temp!<br></blockquote></div></div><div><br>I initially thought that as well. But Palmer's nomograph shows that at room temp, ideal pH starts at 5.4--and other sources (Strong, Papazian) reflect that increase at room temp. They use 5.2 as the ideal because mash temp is what what homebrewers are usually measuring pH at. <br>
<br></div></div></blockquote><div><br>s/at 5.4/at 5.6/, but the point holds.<br> </div><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex"><div class="gmail_quote">
<div> <br></div><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex"><div class="im">
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<br></div></blockquote></div><div class="HOEnZb"><div class="h5"><br><br clear="all"><br>-- <br>Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>| elvestinkle @ twitter<br>
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<br>Etsi provectus in sententiis sis<br>Esse parvulus in spiritus debes<br>
</div></div></blockquote></div><br><br clear="all"><br>-- <br>Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>| elvestinkle @ twitter<br>| <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br>
<br>Etsi provectus in sententiis sis<br>Esse parvulus in spiritus debes<br>