SpeedYellow
Well-Known Member
And that if we measure at room temp, we need to subtract 0.35 from our readings. Isn't the consensus to target 5.2-5.6 at ROOM TEMP (and thus no correction is needed)? If so, it's perplexing that such a level of disagreement persists. 0.35 is quite a significant difference.
Here's the exact quote from this month's BYO (Mar-Apr) page 34:
Here's the exact quote from this month's BYO (Mar-Apr) page 34:
When you dough in, the pH of the mash should settle into the 5.2 to 5.6 range (with the lower half of the range being preferable)...
...
If you heat any solution, its pH will drop. As such, if you take a sample from your mash and cool it to room temperature before taking a pH measurement, you will need to subtract 0.35 from your reading to account for the rise in pH that accompanied the cooling of the sample.