7 replies to this topic

[denny]

https://www.experime...e-159-ph-martin

The subject of water and most importantly, pH can be utterly confounding. Buffering capacity, acids, salt concentrations, "measurements expressed as" and temperature add to a mix of questions that baffle even experienced brewers. We sit down with Martin Brungard to work through common questions we see online to see if we can get answers!

[positiveContact]

Sounds like a great episode.

[denny]

Sounds like a great episode.

Based on question I've had that I think most homebrewers have, too

[Gusso]

I've been using his calculator for the past year and a half or so. I think my beers have improved immensely.

[denny]

I've been using his calculator for the past year and a half or so. I think my beers have improved immensely.

It's made it so I seldom need to use my pH meter any more

[MtnBrewer]

It's made it so I seldom need to use my pH meter any more

No doubt. I think pH meters are not a bad idea if you're using unfamiliar water. But once you get things dialed in, they're more trouble than they're worth keeping them calibrated, keeping the probes wet, etc. Now I just trust Bru'n Water.

[positiveContact]

even though my water is municipal I think it changes over time.  not a ton but enough to throw off my predicted pH numbers.

[denny]

No doubt. I think pH meters are not a bad idea if you're using unfamiliar water. But once you get things dialed in, they're more trouble than they're worth keeping them calibrated, keeping the probes wet, etc. Now I just trust Bru'n Water.

My water has been incredibly stable (and great) for nearly 25 years, so that's no a worry for me.  But I do check the first time I do a new recipe.  However, I tend to brew the same recipes over and over again, so seldom needed for me.