We always advise folks NOT to buy residential property that has a well without making the deal contingent up the well producing suitable drinking water. How would you know?I just bought property with a well that hasn't been used for years. What has to be done to get an accurate test sample for the well?
That can be remedied with a bucket and a float valve. 20 bucks max.I also have an RO system, just not set up for large volumes.
And an Auto shut off valve.That can be remedied with a bucket and a float valve. 20 bucks max.
Remember that any membrane 24 gpd thru 200 gpd with fit in a standard residential housing - so you can speed your system up if desired.I also have an RO system, just not set up for large volumes.
What would be the harm in using RO water with no additives.
Will it effect the wort tast or will it reduce efficiency?
I was told by many that you should mix RO water with regular water 50/50 so you still had necessary Ca and Magnesium for hardness and RO water helps with pH. Makes a project balance. I personally haven’t seen a noticeable difference in taste either way
Any problem with using a little lemon juice to adjust mash pH? I almost always have fresh lemons on hand for cocktails, and I doubt the small amount needed would affect the beer's flavor too much.
After cleaning it put the meter in a small glass with two inches of storage solution, then seal the opening tight with plastic wrap and small elastic bands. You will never need to worry about the probe drying out. It is a good practice to recalibrate pH meters at least once or every month or two though.is there a way an occasional brewer can use a PH meter without worrying about ruining it?
Any problem with using a little lemon juice to adjust mash pH? I almost always have fresh lemons on hand for cocktails, and I doubt the small amount needed would affect the beer's flavor too much.
After cleaning it put the meter in a small glass with two inches of storage solution, then seal the opening tight with plastic wrap and small elastic bands. You will never need to worry about the probe drying out. It is a good practice to recalibrate pH meters at least once or every month or two though.
Milwaukee MW102. Has a nice little container that seals around the probe. Would take a really long time for it to dry out.
The reason for acidifying the sparge water is to prevent alkalinity in the sparge water from raising the grain bed pH above about 6, which in combination with high temps can extract tannins and silicates. RO or distilled water does not need acidification for sparging, as it has no alkalinity, so cannot raise the pH during sparging.Been controlling my mash PH and getting 5.2-5.4 consistently but then read something on the internet that says I need to also adjust sparge water. I assumed the starch to sugar conversion was complete and didn’t need to worry about it. My fermentation SG seems to finish higher than I’d like.
Possible cause or am I just crazy?
The reason for acidifying the sparge water is to prevent alkalinity in the sparge water from raising the grain bed pH above about 6, which in combination with high temps can extract tannins and silicates. RO or distilled water does not need acidification for sparging, as it has no alkalinity, so cannot raise the pH during sparging.
Brew on
I do 100% RO and fly sparge and agree Bru'n Water still recommends adjustments for both strike and sparge liquors...
Cheers!
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