I want to make better use of my pH meter.
I have had my water analyzed and before brewing I use one of the common spreadsheets to help me come up with a plan to treat my water. On brew day, I take a sample, cool it to room temperature, measure the pH, and add that info to my notes. If any further adjustment is needed, I've been doing that on the next batch.
I want to start adjusting the "current" batch not the "next" batch.
The wiki page, "Understanding Mash pH" says to take the pH measurement shortly after dough-in. "Shortly after" is sort of vague. I have seen posts here where people say to take the measurement 20 minutes after dough-in. I've also seen people say to make small adjustments at a time.
So let's say I'm brewing an infusion mash with no protein rest and my conversion temp will be in the upper 150s where conversion may be complete in 45 minutes: I make my infusion. I wait 20 minutes before taking a sample. Then I quickly cool my sample. Then I take my measurement. Then, I finally make my adjustment. Wait some more. Oh no, the adjustment isn't enough. Take another sample. Cool it down. Measure it....
It seems like I am now quite a ways into the conversion with the wrong pH.
What do others do? Do you always do an acid or protein rest just so you can have a chance to adjust pH? Or, perhaps you don't wait 20 minutes. Help me out here.
What is your pH adjustment process?
Is your process different depending on the mash schedule?
I have had my water analyzed and before brewing I use one of the common spreadsheets to help me come up with a plan to treat my water. On brew day, I take a sample, cool it to room temperature, measure the pH, and add that info to my notes. If any further adjustment is needed, I've been doing that on the next batch.
I want to start adjusting the "current" batch not the "next" batch.
The wiki page, "Understanding Mash pH" says to take the pH measurement shortly after dough-in. "Shortly after" is sort of vague. I have seen posts here where people say to take the measurement 20 minutes after dough-in. I've also seen people say to make small adjustments at a time.
So let's say I'm brewing an infusion mash with no protein rest and my conversion temp will be in the upper 150s where conversion may be complete in 45 minutes: I make my infusion. I wait 20 minutes before taking a sample. Then I quickly cool my sample. Then I take my measurement. Then, I finally make my adjustment. Wait some more. Oh no, the adjustment isn't enough. Take another sample. Cool it down. Measure it....
It seems like I am now quite a ways into the conversion with the wrong pH.
What do others do? Do you always do an acid or protein rest just so you can have a chance to adjust pH? Or, perhaps you don't wait 20 minutes. Help me out here.
What is your pH adjustment process?
Is your process different depending on the mash schedule?