12 replies to this topic

[ThroatwobblerMangrove]

I've seen both lately. Let's get some consensus...

[RommelMagic]

Since pH changes with temps it's a better idea to take the reading at the temp you'll be at

[Lagerdemain]

I don't take mash (or any other) pH readings. Funny, my beers turn out just fine regardless.

[dagomike]

Depends on your instrument. If it doesn't read at mash temps, which unless it's expensive it probably doesn't, then you should cool and test. Even still, unless you can calibrate at mash temp, you may still want to cool.

[MtnBrewer]

Depends on your instrument. If it doesn't read at mash temps, which unless it's expensive it probably doesn't, then you should cool and test. Even still, unless you can calibrate at mash temp, you may still want to cool.

Even for instruments that can operate at mash temps, it shortens the life of the probes if you dunk them in hot wort. So I think it's best to cool your sample before taking a reading and then just subtracting 0.3 from the reading to compensate.

[BrewerGeorge]

pH target is different when temp is different. Mash should be 5.2 at mash temps. Room temp it is 5.4. As long as you know which target you're shooting for, you can do either.

[dagomike]

Even for instruments that can operate at mash temps, it shortens the life of the probes if you dunk them in hot wort. So I think it's best to cool your sample before taking a reading and then just subtracting 0.3 from the reading to compensate.

Yeah, that too, but if you get an expensive one, it doesn't really matter. At least so I've heard. That's probably neither here or there though since we're probably not going spring for one of the good ones.I measured at near mash temp for quite a while and my first probe still lasted 18 months or so. Maybe I was lucky, but I think typical home brewers don't use them enough to make that big of a difference.

[Malzig]

According to the ColorPhast website, if you use pH strips, measuring at high temperatures will change the reading and it will change the reading differently for different pHs and different temperatures. Depending on the indicator color you are reading, your pH might be 0.2 higher, spot on or 0.8 higher in the range of 4 to 6 when read hot.The pH change should be -0.3 from room temperature to mash temp, so a mash pH of 5.2-5.5 becomes a measured pH of 5.5-5.8 at room temp. I aim for 5.6 but don't fuss if its a couple points higher. Since the strips have a potential error of 0.2-0.3, at 5.6 the mash pH should be 5.3±0.3 or, at worst, 5.0-5.6

[Brian72]

I don't take mash (or any other) pH readings. Funny, my beers turn out just fine regardless.

+1

[BFB]

I don't take mash (or any other) pH readings. Funny, my beers turn out just fine regardless.

+1

Is it possible though, that if you did, that your beer may turn out even finer? finerer? er....better?

[dagomike]

Is it possible though, that if you did, that your beer may turn out even finer? finerer? er....better?

Heh... I was just thinking I probably thought the same thing... before I started addressing it.

[Brian72]

Is it possible though, that if you did, that your beer may turn out even finer? finerer? er....better?

Actually I was thinking about it today when I wasnt taking a Ph reading on my mash. I wondered if I was missing anything by not doing it but then just figured if my beers are turning out this good already why throw something else into the equation that I might possibly screw myself on later.

[BFB]

Actually I was thinking about it today when I wasnt taking a Ph reading on my mash. I wondered if I was missing anything by not doing it but then just figured if my beers are turning out this good already why throw something else into the equation that I might possibly screw myself on later.

In my own experience....I too was making darn good beer without monitoring pH. I started watching ph, adujsting mash pH, adjusting sparge water along with paying attention to other small details and my beers did get noticeablt better. Also consistency improved (meaning brewing the same recipe over and over with the same results).