PH Meters for Beer Brewing - Selection, Calibration and Use
- Thread starter BeerSmith
- Start date
I never checked my pH on like hundreds of batches now I've started too doesn't seem to really make a huge difference.GigaFemto
Grandmaster Brewer
Whether a pH meter is critical to your brewing success depends on your water and the kinds of beer you brew. When I first started brewing all-grain my efficiency was terrible (40-45%) and my beer was often a bit tannic. It turns out that I have water with pH 9.3-9.6, and I wasn't correcting for that. Beers with a lot of dark grains could get the pH down to the good range, but others couldn't. Now I use Bru'n Water to guide me in adjusting the water chemistry and getting the correct mash pH. It is doing such a good job that the measurement is almost a formality now, and my beer tastes a lot better.
--GF
--GF
GigaFemto said:
I tested the water that I have been using and it sits right at 5.5 before grains go in it, so its quite right on the money honestly. So that's probably why I never had a bad brew, my efficiency is about 85-89%. I have to say though that occasionally I do treat distilled water for specific styles