When during the mash do you measure pH? I have always been a 10 minute guy but now I am seeing a lot of chatter on HBT in the "Brewing Science" section about having to wait till 30 minutes to measure especially with the new generation 2 pH models that some of the software/spreadsheets are using.
I will be honest, after trying to read them and the bickering back and forth it made me want to give up even measuring
It also leads to my next question of how important is it to be off your measurement a bit. Do I really need to be dead on or is 0.02 off or what about 0.1? I have had some batches where things when wrong on brewday and I was no where close but the beer was fine. I listen to a lot of podcast with commercial brewers who do not adjust at all. Granted, I understand that water and pH is important but do homebrewers take it to a level that it does not need to go?