I'm getting ready to brew a Stout and am paying attention to pH for the first time.
The thing I'm most confused about is whether mash water pH should be measured before grains are added, or after the mash is complete.
The tap water, which I've been using for about a year and with which I've not had many difficulties, is around 7.2 pH. I plan on checking the various levels when I make this next batch and am wondering when I should be checking and what numbers are appropriate. I read John Palmer's information, but am still a little confused.
Any help is appreciated.