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Old 09-08-2012, 01:30 PM   #1
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
Liked 16 Times on 13 Posts

I got me a new PH meter with ATC and I have a question for people who have them. Is it best to pull a sample after mashing in or wait to you vorlauf?
I seem to have a few points difference. I know if I was going to make a correction I would do it after 5-10 mins of mashing in.
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

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Old 09-08-2012, 07:27 PM   #2
mabrungard's Avatar
Feb 2011
Carmel, IN
Posts: 4,164
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pH does tend to rise through the course of the mash. I find that its best to collect a sample as early as possible after the dough in and mixing or recirculation so that you have an opportunity to adjust pH in a timely manner. Certainly within the first 15 minutes, if not earlier.

Do remember that ATC is NOT useful in brewing since there are 2 factors that alter the pH reading of the mash. ATC only corrects one of them. Therefore, it is better for the reading accuracy and for the protection of the pH probe to cool the sample to room temperature before checking pH.
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

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