Oddities while measuring mash pH with beer pH strips

[Javaslinger]

Ok, BIAB...

Batch 1... Stout. Expected low pH due to acidic grains after water adjustment via BeerSmith. That's exactly what I got. After temp adjustment it seemed to be right in line with where it needed to be.

Batch 2... NEIPA... 20%Oats and 2-Row. Expected slightly high pH in mash since the grains were not acidic. Checked pH via strip and it was pretty much exactly where it was in the previous batch. A bit suspicious.

Is there some trick checking mash pH with pH strips. I know it should be allowed to cool, but anything else? Filtered maybe?

 

[MrHadack]

Yes, there's a trick:
Don't use them.

I don't mean to come off so negative, but pH strips are virtually useless. I can speak from experience on this, and I'm sure you'll hear the same from others. Save up and get a decent pH meter. It's the only way you can effectively work with checking and adjusting the mash pH.

 

[Javaslinger]

Yes, there's a trick:
Don't use them.

I don't mean to come off so negative, but pH strips are virtually useless. I can speak from experience on this, and I'm sure you'll hear the same from others. Save up and get a decent pH meter. It's the only way you can effectively work with checking and adjusting the mash pH.

Care to recommend one? I see several under $20 with good ratings. Are they good enough?

 

[Qhrumphf]

A cheapo meter will be as useless as the strips.

The two forerunners I always see are the Hach Pocket Pro+ and the Milwaukee MW102. Both can be had for $100-150 depending on your source/sale/etc. I use the latter. They're not lab benchtop meters but for an active brewing environment they're plenty.

I used a cheaper stick variant from Milwaukee (PH56) for years but it wasn't as good/hardy as the MW102, but it's certainly cheaper and accurate enough, plus two point calibration. If you're budget conscious it'll get the job done.

Don't waste your money on a cheapo meter. And my recommendation, save up and get one of those two first ones.