My typical ph measurement process falls in the following timing:
1. Heat Mash Water to Temp
2. Add Grains
4. Wait until mash clears
5. Pull sample and wait until it cools to room temperature
6. Measure ph
What I'm finding is that for my last two batches I was targeting around 5.4 and I'm getting closer to 5.6. However I'm probably waiting more than 20 minutes from stirring to pulling the sample. According to one of the notes on Bru'n Water, it says it should be measured within the first 20 minutes of mashing. Outside of that it would be 0.1 to 0.2 higher (consistent with what I'm finding).
1. ph meter calibrated before last brew
2. ph meter from Thermoworks
1. How soon are people measuring ph?
2. Does my measuring higher after 20 minutes consistent with others' experience?
For optimal starch to sugar conversion we want the pH to be around 5.2 to 5.4 (when measured in the mash temperature range of somewhere around 145-165F). If the sample has been cooled to room temperature, a pH of 5.4 to 5.6 is the target range instead of 5.2 to 5.4.
Link Posted: Sat Jul 22, 2017 5:32 pm Post subject:
I start measuring once I'm mashed in. Ideally you should know if/ how much to adjust your mash before you mash in. However, I've been lazy or behind schedule and I sometimes spend 20 minutes adjusting the mash pH. I pretty much always have to add Lactic Acid, and the amount varies. You want your mash to be at a pH of 5.5 - 5.7 to protect and activate the mash enzymes (predominantly alpha and beta amylase and limit dextrinase) so they do their job right. If you're waiting until your wort is clear, then that's "theoretically" too late. Most mashes will actually end up in the right range without help, but to dial it in check sooner.
Also, you said you calibrate your pH meter "before last brew". That might be a typo? You should calibrate while you're heating water same same day as brew day.
Joined: 10 May 2016 Posts: 50 Location: northern california
Drinking: Bohemian Pilsner,Caribou Slobber, Munich Helles, Weissbier, Black Bute Porter, RIS, Irish Red Ale
Working on: Milk Chocolate Stout
Link Posted: Tue Nov 14, 2017 10:52 pm Post subject:
Kal is correct. That should have been the title of the a recent article in BYO. Apparently the author of a "Help Me, Mr. Wizard" article got the whole room temp or mash temp PH thing all wrong. So the new article is a long winded explanation of what Kal says in a short paragraph.
Check it out in the December issue of BYO magazine. _________________ Mark
I can't change the laws of physics but with enough horse power I can chase it into submission.
Joined: 12 Dec 2010 Posts: 10903 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter
Working on: Belgian Quad, Belgian IPA
Link Posted: Tue Nov 14, 2017 11:28 pm Post subject:
Ha! Thanks Mark. Ironically that issue of BYO just arrived at my door an hour ago... I haven't read through it in any detail but skimming the pages that pH discussion did stand out as something I should read in more detail.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum