pkeeler
Well-Known Member
I almost always do single infusions and have my water and recipes down to where I know what to add (salts and acids) to get to 5.4-5.6 every time. Today, I was doing two batches with protein rests since I was using raw wheat (never again btw LOL). I was a little surprised to see my pH during the protein rest at 5.1 (cooled to room temp). Thinking the large amounts of raw wheat might have thrown my usual calculations, I was about to find some chalk or baking soda. But when I took the pH reading at the sacc rest, it was the usual 5.5.
One pH reading at the protein rest was not long after dough in, so maybe it hadn't stabilized. But the other had been doughed in for awhile. Both batches had identical numbers at identical rests (5.1/5.5) with identical brew water and grists. I can't find any mention of this phenomena anywhere. Anyone ever seen the same thing or have any theories?
I know pH is dependent on temp., but all samples were cooled to room temp.
One pH reading at the protein rest was not long after dough in, so maybe it hadn't stabilized. But the other had been doughed in for awhile. Both batches had identical numbers at identical rests (5.1/5.5) with identical brew water and grists. I can't find any mention of this phenomena anywhere. Anyone ever seen the same thing or have any theories?
I know pH is dependent on temp., but all samples were cooled to room temp.