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   1. RO/DI Water and pH readings

      by pHman, 16 years ago in BIABrewer Old Hands

      First post

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      Here is some thing that I posted on another forum which I think could be useful to all.
      
      Since starting to use 100% RO/DI (reverse osmosis de ionised water) water for my brewing (salts added) I have found great improvements with my beer quality. One thing that I and my fellow brewers have found that we were getting great fluctuations in pH measurements of the RO water.
      
      Well today after pondering if all our pH meters were stuffed Mr X found this great post below and we are now much relieved ....

      Last post

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      Yep Ted, sounds fair, the only exception I'd make is that not all BIABs use that 7:1 ratio which assumes mashing and sparging are combined. Maxi-BIAB is a point in case, it uses 4:1 and 2 * 2:1 or something like that depending on how it is sparged. So it is really quite similar to the more conventional mashes, not by design but just by coincidence. I use Maxi-BIAB almost exclusively (I do the odd partial mash now and then), I just love it for being competitive at the state level and also...
      8 Replies
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      Ralph
      16 years ago

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