A google gave me conflicting information on the question of the right Ph reading at room temperature.
Two Questions:
1/
If I cool a sample of my mash to get it to room temperature, or within the automatic temperature compensation range of my Ph meter, is the Ph I want to see around 5.2-5.3 or around 5.5-5.6?
2/
If using a Ph strip (not a digital meter, but the paper), given that it would cool very rapidly once dipped, what is the desired reading?
Two Questions:
1/
If I cool a sample of my mash to get it to room temperature, or within the automatic temperature compensation range of my Ph meter, is the Ph I want to see around 5.2-5.3 or around 5.5-5.6?
2/
If using a Ph strip (not a digital meter, but the paper), given that it would cool very rapidly once dipped, what is the desired reading?