On 7/7/2013 11:45 AM, Neville Munn wrote:
Just as a point of interest, I had a couple of samples of mine tested
specifically for pH a couple of years ago.
Sample 1. Tested within 24 hours after production and pH read off the
scale on the alkaline.
Sample 2. Tested after it had been in storage for a week or so read >7.0
Note: Whilst I am unable to locate the exact numbers on the above, I
do know they were greater than base 7.0 because I had those two
samples tested specifically for pH to varify the findings of the
following.
Several years prior to the above I had several other samples {from
different batches and storage time frames} laboratory analysed of my
EIS and one of those tests included pH and ALL were between 7.4 and 7.8
My conclusion going on all the above tests...pH is sky high
immediately after cessation of the brewing process but drops over time
to steady at >7.0, none were below 7.0 or acidic.
That is expected. Ionic silver is a combination of silver oxide and
silver hydroxide. Silver hydroxide is alkaline. Over time the ionic
silver tends to form colloidal silver, thus the ph should go down toward
7. Now if exposed to air for sufficient time, the ionic silver will
eventually react with CO2 in the air forming silver carbonate, a salt,
and eventually one could expect the pH to go below 7, as carbonic acid
is formed and there is no silver hydroxide left to neutralize it.
I had samples 1 and 2 tested by water people {people who monitor
swimming pools} as I don't trust those Litmus paper thingo's, or those
pH meters.
I think most of these people use the pH meters themselves. If done
properly, the meters can be quite accurate.
Marshall
