« on: May 19, 2010, 03:15:32 PM »
Make sure you calibrate that controller too. Mine is off by 6°F.
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I would try it, but it seems awfully expensive - I brew 12gal batches and for my IPA, the 60min addition yields about 35ibus which would equate to about 7-8 of those shots. I can get the same from 2oz of Columbus.
That's about the difference you'll see due to temperature of the mash. Just like gravity, pH readings are temperature dependent. The "ideal" pH of 5.2 is at mash temp, which would make it 5.5 at room temp.
I'd back off on the Special B. 5% is an awful lot.l Then again, I don't really like Special B.
I did that once and a judge thought it was "too big for style" although it wasn't.
his secrets were a high mash temp (body, dextrins) and home toasted oats. The toasted oats gave so many interesting flavors - I don't make a lot of british beers but I am intrigued to try this out.