Hi, I just started to use a pH meter and there is something that confuses me
I bought this guy: http://www.milwaukeeinstruments.com/MW101.html
I brewed last night and heres what I did:
Measure the temperature of the pH buffer, adjust the ATC to the buffer temp and proceed with the calibration.
I cooled a mash sample to 21 degC, I adjusted the ATC and I took a reading. The reading was 5.75.
Now heres what confuses me. I have read mix thing about taking a reading at mash vs room temp. From my understanding base on what I read in Gordon Strong book, mash pH at room temp is 0.35 higher than mash pH at mash temp. I was shooting for 5.4 (predicted by brun water) so base on my understanding I was right on target.
Am I correct?
Thanks.
I brewed last night and heres what I did:
Measure the temperature of the pH buffer, adjust the ATC to the buffer temp and proceed with the calibration.
I cooled a mash sample to 21 degC, I adjusted the ATC and I took a reading. The reading was 5.75.
Now heres what confuses me. I have read mix thing about taking a reading at mash vs room temp. From my understanding base on what I read in Gordon Strong book, mash pH at room temp is 0.35 higher than mash pH at mash temp. I was shooting for 5.4 (predicted by brun water) so base on my understanding I was right on target.
Am I correct?
Thanks.