When to take pH sample in a decoction mash?

[Tom R]

I made another Czech pilsner last week, and didn't measure the mash pH because I didn't know at what rest to take the sample.
In an infusion mash I'll sample 15 minutes after dough-in, but I'm sure that's not correct for a triple decoction mash.

I haven't found the answer in any of my reference books. What do you guys do?

 

[eric19312]

The first thread under "Similar threads" below seems to answer your question comprehensivly. But for a short answer if you are doing an acid rest I think you want to measure pH after the acid rest. I'd actually measure immediately at dough in and again after the acid rest to see if the acid rest did anything.

If no acid rest you are probably fine measuring pH shortly before or even 15 min into the first saccrification rest. Not to late to adjust at that point if you so desire and know where you actually are hoping to be.

 

[Tom R]

I'd actually measure immediately at dough in and again after the acid rest to see if the acid rest did anything.

I like this idea, it'll be interesting to see the acid rest's effect. Thanks!