Temperature and pH paper strips

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

dude1

Well-Known Member
Joined
Sep 30, 2014
Messages
165
Reaction score
17
I'm well aware that electronic phmeters are influenced by temperature, but I'm wondering:

If I dip a pH paper strip straight into the mash at 152F, can I expect the thiness of the paper to allow for the wort to be instantly cooled off or is it already too late after a fraction of a second in terms of precision?

Thanks
 
Last edited:

Robert65

Major Obvious (recently promoted)
Joined
Jul 15, 2019
Messages
1,891
Reaction score
2,381
Location
Akron, Ohio
You still need to test a cooled sample, because the actual chemistry and pH of the mash is different at higher temperatures. Mash pH is referenced at room temperature. So while a paper test strip may not be adversely affected by the higher temperatures, the reading will still be incorrect.

One advantage of test strips is you only need a couple of drops of sample, which will cool almost instantly on a saucer or whatever. The disadvantage of test strips is that they're not terribly accurate or precise anyway.
 

Latest posts

Top