I've observed the following, using appropriate production methods and practices
using DW etc etc etc...
It appears the pH level is highest *immediately* after cessation of the brewing
process and drops over time as the solution stabilises.
It seems the solution is low in carbonic acid initially, but increases over
time if carbonic acid lowers the pH. The solution could be dragging CO2 in
from the environment each time I open the storage vessel, but when it drops to
lowest of 7.4 over some weeks and remains at that level I assume it has little
to do with the atmospheric conditions.
I had two samples tested specifically for pH out of curiosity, sample #1 was
tested 24 hours after production and returned a level of >9.4, sample #2 was
tested about a week after production and returned a level of 7.4. My several
samples I had lab analysed some months ago returned a level of 7.4 -7.5 for all
samples that were about three of four weeks old, this encourages me to believe
after about a week the CO2 level has levelled out and does not affect the pH
any further {something within the solution over a short time must be occurring
for the pH level to remain stable after a given time span? Could be the air
gap withing the storage vessel?}.
Relevance worthy, praps you could elaborate a little.
N.
> Date: Tue, 31 Aug 2010 10:59:08 -0400
> From: mdud...@king-cart.com
> To: silver-list@eskimo.com
> Subject: Re: CS>Highest Total ppm?
>
> CO2 forms carbonic acid and will lower the pH. Silver carbonate is a
> salt and should have little or no effect other than buffering (and
> buffering will always tend to move the pH from any present acids or
> bases toward the neutral pH of 7).
>
> Marshall
>
> Kathryn Clayton wrote:
> > On the subject of pH- how does the silver carbonate affect the pH? does it
> > raise it or lower it?
> >
> >
> > On Aug 31, 2010, at 9:17 AM, Marshall Dudley wrote:
> >
> >
