I've purchased a handheld ph meter and wanted to make sure I was checking the mash ph correctly. I believe I read somewhere I am to wait 30 minutes into the mash, then let the sample of the wort cool to room temperature and then check ph. This is the procedure I have been using.
Specifically, I wanted to know if the amount grain in the sample glass would effect the ph level in any way, as the grain and and wort are still in contact with one other (in the sample glass) while cooling, possibly changing the pH. Currently, I am using EZ Water to estimate my ph levels and have been off by 3 tenths (under 4.9) and am looking for some reasons why. Thanks.
-I calibrate the pH meter each time I use it with the 4 and 7