Why monitor? Unless you have some really nasty water or ingredients it's
usually fine to use whatever PH you already have.
I whack in water, sugar and turbo and just let her rip.
Just want to know how people monitor the pH of there wash. I know
there are a couple of methods out there. It is a case of reading too
many books and now being totally lost! It seems the pH has to be kept
between 3 and 4.
Do people use digital meters or litmus paper? At the local fish shop
they have a digital one for big bucks
Any help would be great.
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