Supply Requisition Form
Steve Killen
steven.f.killen at gmail.com
Wed Feb 15 10:23:36 EST 2012
On Wed, Feb 15, 2012 at 12:45 AM, Clinton Ebadi <clinton at unknownlamer.org>wrote:
> 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!
>
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.
>
> --
> unknownlamer: Hail Satan
> unknownlamer: And do drugs
> urbanbohemiac: are you wearing underwear
>
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>
--
Steven F. Killen <steven.f.killen at gmail.com>
| elvestinkle @ twitter
| pursuing.calefaction.org
Etsi provectus in sententiis sis
Esse parvulus in spiritus debes
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