I've been playing with the pH meter today during a the mash.
I know you have to cool your sample (as a new electrode is expensive!) but how cool is "cool"?
And what is the probable difference in a sample taken at 50 degrees vs. 75 degrees? Which do you typically record for your "mash pH"?
I hope that makes sense. I'm just trying to figure what the mash pH actually "is" compared to the spreadsheets I've used.
In this case, I have a mash pH of 5.29 at 68.7 degrees.
I know you have to cool your sample (as a new electrode is expensive!) but how cool is "cool"?
And what is the probable difference in a sample taken at 50 degrees vs. 75 degrees? Which do you typically record for your "mash pH"?
I hope that makes sense. I'm just trying to figure what the mash pH actually "is" compared to the spreadsheets I've used.
In this case, I have a mash pH of 5.29 at 68.7 degrees.