When to Test Mash pH?

[Hopper5000]

why don't you just get you water tested with ward labs? its only 25 bucks and will save you some stress, although if your water company is using varying wells as a source you might just want to use RO water and build up from there. It's usually not terribly expensive either, like about 50 cents a gallon or so

 

[EnglishAndy]

Checking mash pH at about the 5 to 10 minute stage is appropriate. In my RIMS, the wort is recirculated fairly rapidly. So I check at about 5 minutes. In an uncirculated tun, then you should check shortly after you think the mash is well-mixed enough.

I know I'm bumping an old thread here but I was wondering what difference, if any, it makes to take the mash pH right at the end of the mash? The reason is I don't want to be lifting the lid trying to take measurements and make adjustments all the while losing vital heat from the mash. I'd be happy to leave it be with the Bru'n'water estimated additions, test at the end and calculate adjustments for future brews if that's possible?

 

[balrog]

I'm no expert, but that bit "make adjustments" you said--that's not what I typically see as the procedure followed. Usually you calculate, or not, then brew and measure. Based on that, you determine what to do next brew.