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
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
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