Mash PH and Tempreture

[Qs]

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?

[Sorcerers Apprentice]

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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[darren996]

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

[DEMPSEY]

PH pens are dodgy at the best of times so could wort first

[Qs]

I'm not using a pen, I got one of the decent PH meters on the recent group buy.

[darren996]

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

[Qs]

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.

[molc]

I take a sample, cool it and measure that. Not saying right or wrong, just what I do

[Qs]

And what do you guys shoot for when you measure PH with the wort cooled?

[darren996]

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