Supply Requisition Form

[Clinton Ebadi]

Steve Killen <steven.f.killen at gmail.com> writes:

> On Sat, Feb 11, 2012 at 11:23 PM, Clinton Ebadi <clinton at unknownlamer.org>
> wrote:
>  
>
>     p.s. remind me to add the buffer 5.2 and also to check the pH AT ROOM
>     TEMP (fun fact: the 5.2ish target pH is at room temp, and at mash temp
>     is something like 0.3-0.5 lower ... that explains that then!).
>
> 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.

The note was more to the effect: aha, *that's* why the mash pH was
4.8/4.9 -- it's actually supposed to be that at mash temp!

-- 
unknownlamer: Hail Satan
unknownlamer: And do drugs
urbanbohemiac: are you wearing underwear
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