Target mash pH, when exactly ?

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p_p

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Hi all, two questions here.

The most important thing I'd like to know is at which point in time after dough-in the pH should match the brewer's target?

And just out of curiosity, how does pH changes over time? I understand it drops, but what are the reactions causing the drop and what are the parameters determining how far it can go and how fast it will reach equilibrium?

Thanks
 

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