Originally Posted by doctorgonzo79
I'm brewing now and just tested the mash PH with some new test strips I got from LHBS. Was confused the vial gave no indication of test temp. So called and was told it doesnt matter with strips what temp. the test is taken at.
knowing temp. affects PH; am I being told the strips are that inacurate or what.
Reading came out what appears to be 5 PH taken at 153F 15 mins. into mash. this is a summer wheat ale: 6#pale malt, 5# pale wheat, 1# crystal 40L. should I adjust this or will it fly?
I think the affect of temperature on pH has more to do with the instruments doing the measuring. A change in pH requires a change in the [H+] concentration. This is not going to change with heating (except if there is a lot of evaporation). Temperature affects how the the electrodes work, so it is really a change in how the pH meter works, not an actual pH change.
It is common for the pH of a mash to drop with time.
The pH strips are good for getting you in the ballpark, but can be off by a couple tenths. There are better than nothing, but leave something to be desired.