I'm reading a lot of conflicting information online as to whether a target mash of 5.2-5.4 is at mash temps or room temps. Can anyone clarify which is correct?
It depends upon the calibration temperature of your ph pen. Usually samples are cooled to 20C to be tested, this applies to gravity tests also
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If you check ph at mash temp won't this kill the probe in the ph pen?
I cool mine as close to 20 as possible
PH pens are dodgy at the best of times so could wort first
I'm not using a pen, I got one of the decent PH meters on the recent group buy.
So if you're probe can handle hotter temps and your meter has automatic temperature compensation it shouldn't matter once it's within operating temperature for your meter.
Mine operates between 0 and 50c and has atc. I still cool the sample but this is out of habit.
If you want to rapidly cool a sample have some shot glasses in the freezer, pour your sample in and it will be down to temp a lot quicker
Quote from: darren996 on April 07, 2017, 03:14:59 PM
So if you're probe can handle hotter temps and your meter has automatic temperature compensation it shouldn't matter once it's within operating temperature for your meter.
Yeah thats what I thought but I measured the PH of the wort post boil and it was higher than the measured mash PH so I decided to try both ways today and got a .3 difference between the mash temp sample and a cooled sample.
I take a sample, cool it and measure that. Not saying right or wrong, just what I do :D
And what do you guys shoot for when you measure PH with the wort cooled?
5.1 to 5.4 range for the mash, 6 or under for sparge
I don't have a water report so do the best I can to get in that range. I know I have very soft water. I adjust with lactic acid