Wort or Water?
Wort - I like the Milwaukee MW102. It uses common buffers, and
replacement probes are fairly inexpensive (around $35).
Water - Things can get a little more complicated. pH isn't really the best
indicator for brewing water. I like to approach this through water
alkalinity. Sparge water, I shoot for around 25-35 PPM CaCO3. Mash water,
for pale wort I shoot for 0, and higher for dark beers. I test with a
simple alkalinity test (titration) and adjust with lactic or phosphoric.
For me, this method is more accurate and reliable for hitting mash and
packaging pH.
On Sat, Feb 27, 2021 at 7:44 AM Brian Douts <bcd810@xxxxxxx> wrote:
Does anyone have a certain PH meter they like or recommend?
Brian Douts
