There's apparently a conflict regarding the recommended way to measure your mash pH. I've seen it mentioned here in one thread or another that your mash pH should be measured at room temperature, which is the method I am accustomed to since I take samples of ~500 F nuclear propulsion plant water but measure it at 25 C. In direct opposition to this Gordon Strong's Brewing Better Beer in which he says that you should measure your mash temperature at mash temp (page 34, first full paragraph, second sentence). I just want to get this cleared up so I make sure I am performing my measurements correctly.