<br><br><div class="gmail_quote">On Wed, Feb 15, 2012 at 12:47 PM, Clinton Ebadi <span dir="ltr"><<a href="mailto:clinton@unknownlamer.org">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 class="im">Steve Killen <<a href="mailto:steven.f.killen@gmail.com">steven.f.killen@gmail.com</a>> writes:<br>
<br>
> And ultimately, this is fine. I think the question comes back to whether 5.2 is<br>
> our target at room temp or mash temp. If we're going to be using room temp,<br>
> we'll to need to adjust our target to 5.4-5.7, according to the same threads<br>
> you linked to.<br>
<br>
</div>I hate you.<br>
<div class="im"><br>
> And, of course, this still doesn't speak to the logistics of cooling a mash<br>
> sample to room temp in a short enough time to effect useful change on the mash<br>
> pH. But that's just me whining. :)<br>
><br>
<br>
</div>5-10mL of liquid cools down *really* fast ;)<br>
<span class="HOEnZb"><font color="#888888"><br></font></span></blockquote><div><br>Yeah, I was hoping that too. But today's attempt was not very successful; it took about 10 minutes to get it down to 77F. Next time I'll use a metal measuring cup in the bowl of ice water, might work a bit faster.<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>
unknownlamer: I just asked a girl out to a greek tragedy<br>
LeebertLaptop: hmm<br>
LeebertLaptop: you on a date is a geek tragedy<br>
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<br></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>
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