I have a homebrewery for sale, home not included.
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Will an enamel-coated ruler withstand near-boliling temps if I measure volume post-boil?
I read about brewers using S/S yardsticks to measure depth and compute volume. Will an enamel-coated ruler withstand near-boliling temps if I measure volume post-boil?
Generally, roasted malts are more acidic than other malts. Are you doing anything to adjust your mash pH?
I just edited that above:
"I did treat my water with a small amount of gypsum and calcium chloride but don't have the specifics. If I recall correctly, my mash pH was 5.2"
I thought that maybe I added some baking soda as well due to mash acidification.
Sounds like my issue is an anomaly. I normally use 180-185F at hottest for sparge water.
I just remembered that I did purchase it from someone on Craigslist years ago. Who knows how they were using it for their brewing purposes but I don't remember it having any warping issues on the inside when I bought it.