Box Elder - Pavement
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I do know that Martin, JP, Gordon Strong, the late Greg Noonan and countless other all believed in water adjustment such as pH and sulfate to chloride ratio. They are far better brewers than me with a ton more experience - so my money is with the adjustments!
No! The safe range of room-temperature mash pH is about 5.3 to 5.5.
That higher pH target also helps me understand why so many brewers using RO or distilled water have to reserve their roast grains from the main mash. That process helps moderate the problems of a too low mash and also allows the mash to naturally increase its pH as the mash progresses. That moves the pH closer to a range that the roast color and extraction is going to appreciate.
But, I've heard that Johnson controller's probes are too large for the thermowell, which is unfortunate.
Dang dude, you paid $1500 for yours (well it probably wasn't $1500 4 years ago...)? Yeesh, that's pricey. Looks like an amazing kegerator though.
- Promotes the formation of melanoidins and caramelizes some of the wort sugars