« on: July 29, 2012, 04:51:18 PM »
I also prefer flaked barley over oats for body building.
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So, what is the pH in the mashtun at a higher temp? And is the pH I'm concerned about the one in the mashtun or the one I measure at room temp?
What exactly about "hop expression" is diminished by lower pH? Is it IBU's/utilization? Or is it flavor/aroma?
I ended up using my Fort Worth water, adding campden tablet, and putting a teaspon of Epsom salt and a half teaspoon of Gypsum to get the sulfate up.
I use the one Kai uses, the MW-101. I have to calibrate before each use (those little recessed dials are very sensitive) but so far, so good. $65 on amazon ( http://www.amazon.com/gp/product/B0009YH06Y/ref=oh_details_o02_s01_i00 )