Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
You rapidly cooled it to room temperature. That should have greatly suppressed the enzymes activity level (which at 20 minutes was about done doing its appointed task anyway).
Mash sample, ph and time
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You rapidly cooled it to room temperature. That should have greatly suppressed the enzymes activity level (which at 20 minutes was about done doing its appointed task anyway).
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FunkedOut
FunkedOver
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Brewed an ESB today.
This time, instead of stirring 20min into the mash, I performed a vorlauf, drawing a total of ~4.5 gallons of wort and pouring over the top, ~1/2 gallon at a time.
4.5 gallons is just bout my strike volume, so this means I turned the entire wort over one time before drawing the pH sample.
Only took me 5 minutes to cool the sample, as I used two frozen cups and poured from one to the other, then placed in the freezer.
Much more stable readings this time:
Again, the first reading of the 20pH sample is given at t = 0 minutes.
My goal here was to see if letting the sample sit for hours on end before measuring would yield a different measurement than reading as soon as possible.
Looks like it will drift over time for sure.
Dismissing the first mash (Blonde Ale) and relying on the second mash (ESB),
I'd say a few minutes does not make an appreciable difference, but anything over an hour starts to drift into a non representative sample.
As an aside, I noticed that the pH meter was noticeably slower today than it was last mash.
During the calibration process, it took several minutes of swirling and resting to have the reading stabilize. I took that into account during the calibration confirmation and the wort readings.
I guess it's the exposure to the wort that make it sluggish?
It's still crazy fast to stabilize compared to the $15 specials I've worked with.
This time, instead of stirring 20min into the mash, I performed a vorlauf, drawing a total of ~4.5 gallons of wort and pouring over the top, ~1/2 gallon at a time.
4.5 gallons is just bout my strike volume, so this means I turned the entire wort over one time before drawing the pH sample.
Only took me 5 minutes to cool the sample, as I used two frozen cups and poured from one to the other, then placed in the freezer.
Much more stable readings this time:
Again, the first reading of the 20pH sample is given at t = 0 minutes.
My goal here was to see if letting the sample sit for hours on end before measuring would yield a different measurement than reading as soon as possible.
Looks like it will drift over time for sure.
Dismissing the first mash (Blonde Ale) and relying on the second mash (ESB),
I'd say a few minutes does not make an appreciable difference, but anything over an hour starts to drift into a non representative sample.
As an aside, I noticed that the pH meter was noticeably slower today than it was last mash.
During the calibration process, it took several minutes of swirling and resting to have the reading stabilize. I took that into account during the calibration confirmation and the wort readings.
I guess it's the exposure to the wort that make it sluggish?
It's still crazy fast to stabilize compared to the $15 specials I've worked with.
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