No worries, I realise now I misread your previous statement in part (I thought you were saying calcium wasn't important, but you were merely pointing out that the oft quoted 50ppm requirement was perhaps an overstatement when it comes to lagers, my bad).manticle said:I'm familiar with many sources for the calcium requirement (and none of the new info negates that necessarily - just that the need for additions is overstated and lager requirements are much more minimal).
I'm not at a point where I can say it is definitive as my understanding previously was also from authors such as fix, bamforth, lewis, de clerck, etc but some of the referenced info from martin brungard suggests the requirement for additional calcium may be overstated, especially in regards to lagers.
At no point am I (nor do I believe is he) suggesting calcium does not play a major role in enzyme activity, yeast function and flocculation, pH adjustment, etc.
There's a post by martin brungard which has a long list of the specific references relevant to this.Kodos said:No worries, I realise now I misread your previous statement in part (I thought you were saying calcium wasn't important, but you were merely pointing out that the oft quoted 50ppm requirement was perhaps an overstatement when it comes to lagers, my bad).
Nor was I disputing it - I just like geeking out on some of the direct references.
This looks like a topic worth keeping an eye out for.
Many of the original references (Fix, De Clerck etc) seem to be a bit dated now, so it's hard to find good new info, and much of it appears contradictory.
Don't know about a combo unit, but I got my pH meter (LAQUAtwin) on E-bay for $186 delivered with two calibration solutions. Simple to use, compact and accurate. I got the pH 22 model (accurate to 0.01), but the pH 11 would suffice (accurate to 0.1) and it's cheaper. LAQUAtwin also do a TDS meter (Cond) and meters for Calcium ions, Sodium ions, amongst others. I went through E-bay, because to buy direct from the same mob was $10 more postage!!! (taking the piss really).mattjm said:Im also on the lookout for a good PH meter, so would appreciate an update also. Considering a couple from perth scientific and wondering if its a good idea to get a combo unit to measured TDS and use that as an idication of when to change filters/membranes.
Yeah the Hanna would be good for a pro-brewer, who can claim it on tax and would use it everyday for reliably accurate pH and Temp readings, but for the homebrewer it is complete over kill (price wise at least). The AD11 ($121 after GST) appears to be the exact same (stats wise) as the pH 11 from Horiba, which I've seen for $125 (plus $10 postage) on e-bay.mattjm said:Very pricey but may be of interest to some, id be lying if I said I havnt been considering it lol:
Called the guys today at perth scientific and I was really impressed how helpful and great there customer service was. They have steered me towards the AD11 being the most suited to my needs and warned me against the claims of higher accuracy ph pens being slightly "cheeky". Missed them today after getting stuck at work so a bit more thought over the weekend and make a final decision Monday.
Jack of all biers said:Simple to use, compact and accurate. I got the pH 22 model (accurate to 0.01), but the pH 11 would suffice (accurate to 0.1) and it's cheaper.