Jiffster
Well-Known Member
- Joined
- Aug 8, 2015
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I use a 10 gal igloo cooler for my MLT. Usually no drop or very minimal in mash temp.
Today I mashed and got my temp to 150F.
I checked the pH at 10 min - stirred before checking.
I then calculated and (About 5-8 minutes later) added required lactic acid to bring pH to target and stirred the mash well.
When the mash was done and I checked the temp it was at 140F. Mash pH was right on.
I'm guessing this happened as a result of opening twice and stirring.
How do you manage your temps when checking and adjusting pH without adding heat?
Today I mashed and got my temp to 150F.
I checked the pH at 10 min - stirred before checking.
I then calculated and (About 5-8 minutes later) added required lactic acid to bring pH to target and stirred the mash well.
When the mash was done and I checked the temp it was at 140F. Mash pH was right on.
I'm guessing this happened as a result of opening twice and stirring.
How do you manage your temps when checking and adjusting pH without adding heat?