sdbrew1024
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It's finally time for me to get a pH meter. Any suggestions on a good unit that is easy to use and isn't too expensive?
I have some general questions about using a pH meter:
First, is it recommended to take the pH of the mash directly, or to draw a sample and cool it? Can you take the pH directly with certain models? If drawing a sample and cooling is the preferred method, how can I cool the sample quickly enough to measure pH and still made adjustments to my mash if required. Also, at what point in the mash is it too late to do meaningful adjustments, meaning if I am 30 minutes into the mash and finally get a cooled sample and the pH is 0.4 high, will adding acid at that point do any good? Also, just want to confirm that the recommended range of 5.2-5.4 is at room temp, not at mash temps.
I have some general questions about using a pH meter:
First, is it recommended to take the pH of the mash directly, or to draw a sample and cool it? Can you take the pH directly with certain models? If drawing a sample and cooling is the preferred method, how can I cool the sample quickly enough to measure pH and still made adjustments to my mash if required. Also, at what point in the mash is it too late to do meaningful adjustments, meaning if I am 30 minutes into the mash and finally get a cooled sample and the pH is 0.4 high, will adding acid at that point do any good? Also, just want to confirm that the recommended range of 5.2-5.4 is at room temp, not at mash temps.