Ok, so I finally got around to caring about mash PH just to learn about it even though my beers are fine. I got the 100 strips of yellowish paper and dropped a sample from my mash right after initial dough in and during my second batch sparge. Both samples appear to be at the 4.6 color.
First, does the temperature of the sample matter? How long should it take to register a stable color?
What if my mash is really 4.6? I've read the wiki and have no idea what it means.
First, does the temperature of the sample matter? How long should it take to register a stable color?
What if my mash is really 4.6? I've read the wiki and have no idea what it means.