Good explanation, Randy. Cheap pH meters won’t last because the electrode dries out. If you rinse the meter tip in distilled water before putting the cap on it helps a little. Better meters will come with a storage solution and have replaceable electrodes. Best practices are to calibrate your meter frequently. Also, testing your water is not very helpful. Malted barley will drop your pH, so test your mash and adjust after you dough in. Thanks for the video!
@stillworksandbrewing
4 жыл бұрын
Thanks for info
@BigEdsGuns
4 жыл бұрын
You can also use Pickling Lime or Washing Soda to Raise the Ph. Been using Oyster shells (Chicken Scratch) and Marble Chips from a box store in the gardening dept. They dissolve when the ferment falls below 5.0 and raise Ph back to 5.0. They do not do anything with a Ph higher than 5.0.
@stillworksandbrewing
4 жыл бұрын
thanks cheers!!
@donzapet
Жыл бұрын
Pity we can't buy lemon juice here in Australia. I use lemons to add add acidity, but mostly we want our water should be at 5 or below
@stillworksandbrewing
Жыл бұрын
cheers
@dougbell1676
4 жыл бұрын
If you wash the end of your ph meter with distilled water between test it gives you a more accurate reading.
@stillworksandbrewing
4 жыл бұрын
you are 100% correct thanks
3 жыл бұрын
Those ph meters can be purchased from eBay for less than $10 CDN including tax and shipping.
@stillworksandbrewing
3 жыл бұрын
thanks Cheers!!
@ShephardFunnyFarm
3 жыл бұрын
My suger mash keep crashing to low PH number ~ 3.1 ish and fermentation stops. Just a simple clear spirt mash with a ration of 2lb suger/1gal water, redstar dady and yeast nutrient. pH starting at 6.5. Do you know why it crashes and stops fermeting. I add a few table spoons of baking soda to push it back up to 5.2 and it rocks again. Thoughts anyone? Second time in a row. Thinking my city water has somthing going on.
@stillworksandbrewing
3 жыл бұрын
i'm not sure did you check sg and fg ?
@kd6tas
3 жыл бұрын
Fermentation produces acid and there is nothing in a sugar wash to buffer it so the pH decreases and fermentation stalls. You're doing the right thing compensating for it manually. You'll always have to do that with sugar washes.
@aknutz46
4 жыл бұрын
I did a quick interwebz search and came up empty. Does anyone know of a calculator to help you get in the ball park of correcting your pH? For example, I’m 3 days into fermentation and my pH is at 4.0. If I wanted to get it back up to 5.3 how much baking soda do I add? I imagine that would depend on how much mash I’m fermenting? 5 gal vs 17 gal. Hope this makes sense. Thanks for another video! -Nutz
@bobtheelectrician6692
4 жыл бұрын
For a 5-gallon wash, add citric acid to lower, calcium carbonate (preferable) or sodium bicarbonate (baking soda) to raise the number in 1/4 teaspoon increments. Stir well and take a new reading. Adding too much at once can cause a fizzy overflow.
@stillworksandbrewing
4 жыл бұрын
Thanks Bob cheers!!
@rldays9179
3 жыл бұрын
I thought Bleach would be acidic.
@rldays9179
3 жыл бұрын
maybe if you put the camera on the other side.
@rldays9179
3 жыл бұрын
Right handed put camera on the left side. Left handed put camera on the right side.
@donzapet
Жыл бұрын
Too much yack, just get straight to it wilya please?
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