Taking pH measurements during souring process

[BrewDawg79]

Attempting my first berliner weisse, and it's currently kettle souring at 105 F. I plan on monitoring pH with pH meter; however, I am unsure of the best way to get the best measurement. Do you stir the souring wort prior to taking the measurement? I would assume so, but a everything I read says to keep oxygen out. Would stirring mess it up? Am I over thinking this?

Thanks.

 

[cowboys703]

I wouldn't stir it. I took all my samples with a pipette from the top of my carboy

 

[CA_Mouse]

Attempting my first berliner weisse, and it's currently kettle souring at 105 F. I plan on monitoring pH with pH meter; however, I am unsure of the best way to get the best measurement. Do you stir the souring wort prior to taking the measurement? I would assume so, but a everything I read says to keep oxygen out. Would stirring mess it up? Am I over thinking this?

Thanks.

I just pull my samples through the ball valve. You aren't going to introduce any O2 going that route.

 

[BrewDawg79]

Thanks. That's what I've ended upndoing.