Mash pH meter

[clyne]

Related but kind of not related question. If you’re measuring mash pH - when do you measure? At the end of the mash? Half way through? Both? Answers on a postcard. Or you can just reply to this thread

 

[St00]

Related but kind of not related question. If you’re measuring mash pH - when do you measure? At the end of the mash? Half way through? Both? Answers on a postcard. Or you can just reply to this thread

10 minutes in to the mash mate.

 

[Sadfield]

It depends on where you are with dialling in your process and water treatment. And whether you pretreat brewing liquor or adjust the mash pH with acids.

10-15 minutes in is the most reliable time, but possibly too late to make effective adjustments. So, 10-15 minutes if you're just doing it as precautionary check. Earlier then again at 15 if you are trying to dial in liquor treatment or adjusting on the fly.

 

[clyne]

Thanks @St00 and @Sadfield - top tips. Will do this next brew with my cheapo meter. Every days a school day

 

[The-Engineer-That-Brews]

Thanks @St00 and @Sadfield - top tips. Will do this next brew with my cheapo meter. Every days a school day

Remember to cool the sample (to 25ºc) otherwise you'll shorten the life of the probe (and get an incorrect reading)

 

[clyne]

Remember to cool the sample (to 25ºc) otherwise you'll shorten the life of the probe (and get an incorrect reading)

Thanks. Read this thread with interest so will be taking it all into account when I take a reading. Cheers

 

[St00]

Remember to cool the sample (to 25ºc) otherwise you'll shorten the life of the probe (and get an incorrect reading)

I place my sample in the freezer, as I have one in the brew garage.

 

[The Baron]

I know this is not what you want to hear but I do my PH measurement at the end of the mash as I have a set amount of acidulated malt I put in and my mash is always with in 3 points of where it should be, may not be optimal but near enough for me

 

[RoomWithABrew]

I put a mug in the freezer when preparing to brew, then put the wort sample into that frozen mug.
With a swirl its cool almost straight away for a pH reading.

 

[St00]

I put a mug in the freezer when preparing to brew, then put the wort sample into that frozen mug.
With a swirl its cool almost straight away for a pH reading.

I love this idea and I'll be adopting it going forward, thanks

 

[foxy]

Not sure without reading through the whole post. But is everyone aware mash pH is different to room temperature measured pH?

Bamforth’s range is: 5.3 to 5.8 (mashtemp) / 5.55 to 6.05 (room temp)

Briggs’ range is: 5.2 to 5.4 (mash temp) / 5.45 to 5.65 (room temp)

Kunze’s range is: 5.25 to 5.35 (mash temp) / 5.5 to 5.6 (room temp)

Lewis’ statement: 5.2 to 5.5 (mash temp) / 5.45 to 5.75 (room temp)