Author Topic: Bru'n Water pH off  (Read 1411 times)

Offline Robert

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Bru'n Water pH off
« on: January 27, 2018, 02:28:44 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?
Rob
Akron, Ohio

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Offline Big Monk

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Re: Bru'n Water pH off
« Reply #1 on: January 27, 2018, 02:33:14 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?

What are you using for acids in the mash?
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Offline Robert

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Re: Bru'n Water pH off
« Reply #2 on: January 27, 2018, 02:34:24 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?

What are you using for acids in the mash?
Lactic 88%
Rob
Akron, Ohio

"There is always a well-known solution to every human problem -- neat, plausible, and wrong."  -- Mencken

Il meglio è nemico del bene.

De gustibus non est disputandum.

Non illegitimes carborundum.

Offline mabrungard

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Re: Bru'n Water pH off
« Reply #3 on: January 27, 2018, 02:37:00 PM »
I'm assuming that you're using distilled water so that isn't a factor. Varying water quality from RO or tap water could have that effect.
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Offline Robert

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Re: Bru'n Water pH off
« Reply #4 on: January 27, 2018, 02:41:02 PM »
I'm assuming that you're using distilled water so that isn't a factor. Varying water quality from RO or tap water could have that effect.
It's RO at about 5ppm TDS.  Maybe that's it.  I'm also still running the spreadsheet on Android with no macros, if that matters.  I suppose next time I could just adjust the acid calculation to predict pH ~5.5 and see if that corrects it?
Rob
Akron, Ohio

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Offline mabrungard

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Re: Bru'n Water pH off
« Reply #5 on: January 27, 2018, 02:47:32 PM »
That is nice low TDS, so the bicarbonate content should be very low. Almost distilled level.

Macros aren't involved with pH calculation. Macros are only used on the Supporter's version to save and recall data files.
Martin B
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Online braufessor

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Re: Bru'n Water pH off
« Reply #6 on: January 27, 2018, 02:51:38 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?

My first thought on anything like this has to do with confidence in measurement.

Are you sure your measurement was correct?  Quality instrument, representative sample, calibration, Positive there is no mistake in your volumes, grains, lovibond, spreadsheet #'s, etc.

Secondarily, is this a consistent event - brew 3 beers with similar water/grain/additions - do you always come in at the same range?  If so, I just adjust accordingly. 

Personally, I find my dark beers coming in lower than projected pH.... So, I have just learned to compensate and now get consistent numbers where I want them.

Offline Robert

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Re: Bru'n Water pH off
« Reply #7 on: January 27, 2018, 05:28:55 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?

My first thought on anything like this has to do with confidence in measurement.

Are you sure your measurement was correct?  Quality instrument, representative sample, calibration, Positive there is no mistake in your volumes, grains, lovibond, spreadsheet #'s, etc.

Secondarily, is this a consistent event - brew 3 beers with similar water/grain/additions - do you always come in at the same range?  If so, I just adjust accordingly. 

Personally, I find my dark beers coming in lower than projected pH.... So, I have just learned to compensate and now get consistent numbers where I want them.
I think the measurements are pretty tight, and the instrument reasonably accurate -- at least sufficiently so that the "error" of pH 0.1+ must be something else.  Something in the "black box" of my system, ingredients, etc.  But with identical results two brews in a row, I think I'll try just compensating as I said: calculate acid for 0.1 higher than target.  I'm not too worried, as I still consider  pH +/- 0.1 of target close enough.
Rob
Akron, Ohio

"There is always a well-known solution to every human problem -- neat, plausible, and wrong."  -- Mencken

Il meglio è nemico del bene.

De gustibus non est disputandum.

Non illegitimes carborundum.

Offline brewinhard

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Re: Bru'n Water pH off
« Reply #8 on: January 27, 2018, 08:24:58 PM »
Have you checked your malt analysis on the Weyermann pilsner malt?  They provide a lot of info on there including lovibond and pH just to name a couple.

Offline Robert

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Re: Bru'n Water pH off
« Reply #9 on: January 27, 2018, 08:28:22 PM »
Have you checked your malt analysis on the Weyermann pilsner malt?  They provide a lot of info on there including lovibond and pH just to name a couple.

Didn't check the analysis because I haven't been able to get the QR to scan on the last couple of bags.  But my experience has always been that Weyermann Pils runs high if anything on the pH.
Rob
Akron, Ohio

"There is always a well-known solution to every human problem -- neat, plausible, and wrong."  -- Mencken

Il meglio è nemico del bene.

De gustibus non est disputandum.

Non illegitimes carborundum.

Offline brewinhard

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Re: Bru'n Water pH off
« Reply #10 on: January 27, 2018, 08:38:29 PM »
Have you checked your malt analysis on the Weyermann pilsner malt?  They provide a lot of info on there including lovibond and pH just to name a couple.

Didn't check the analysis because I haven't been able to get the QR to scan on the last couple of bags.  But my experience has always been that Weyermann Pils runs high if anything on the pH.

My last couple Barke sacks have been at 5.9 pH.

Offline Robert

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Re: Bru'n Water pH off
« Reply #11 on: January 27, 2018, 08:42:10 PM »
Have you checked your malt analysis on the Weyermann pilsner malt?  They provide a lot of info on there including lovibond and pH just to name a couple.

Didn't check the analysis because I haven't been able to get the QR to scan on the last couple of bags.  But my experience has always been that Weyermann Pils runs high if anything on the pH.

My last couple Barke sacks have been at 5.9 pH.
Yeah, that's why I'm surprised I'm coming in BELOW the predicted pH,  Weyermann is usually high end of what I would expect the spreadsheet to assume.
Rob
Akron, Ohio

"There is always a well-known solution to every human problem -- neat, plausible, and wrong."  -- Mencken

Il meglio è nemico del bene.

De gustibus non est disputandum.

Non illegitimes carborundum.

Offline swampale

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Re: Bru'n Water pH off
« Reply #12 on: January 28, 2018, 02:38:32 PM »
I don't own a PH meter and don't plan on getting one. I use Bru'n Water and am happy with the results so far.

Offline Robert

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Re: Bru'n Water pH off
« Reply #13 on: February 10, 2018, 06:35:50 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?

This appears to have been merely a matter of when the sample was pulled.  Waited an extra 15 minutes today and pH was within 0.01 of prediction.
Rob
Akron, Ohio

"There is always a well-known solution to every human problem -- neat, plausible, and wrong."  -- Mencken

Il meglio è nemico del bene.

De gustibus non est disputandum.

Non illegitimes carborundum.

Offline mabrungard

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Re: Bru'n Water pH off
« Reply #14 on: February 10, 2018, 08:42:23 PM »
I've long reported: wort pH varies during the mashing period. The other thing that is curious (in my experience), is that the pH tends to drift toward a room-temp pH of about 5.4 during the mash. If the pH is initially higher than 5.4, it tends to fall and if initially lower, it tends to rise.  I can't explain it, but it has proven typical in my experience.
Martin B
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