Awesome thanks again Martin. I think Im starting to get a grip on this stuff.
Quick question in regards to mash ph. I know there is a correction factor for the mash ph between .2 and .3 ph at mash temps compared to room temp. Which ph is the one that actually want to achieve?
For example I want to achieve a mash ph of 5.3. Should my ph reading at room temp be at 5.3 or should it be in the 5.5-5.6 area at room temp and apply the correction factor to assume the ph is 5.3 inside the mash?
pH should be referenced only to room-temperature. Don’t worry if the pH temperature adjustment factor is 0.2 to 0.35, it doesn’t matter if you just measure at room temp and adjust your mash according to that measurement.
Measuring the mash pH at the mash temperature is really hard on the pH probe, so trying to ascertain the ‘true’ mash pH is not a good idea. That is the biggest reason to standardize on using a room-temperature pH measurement.
Always aim for a room temperature pH as your standard! All the recommendations for pH range in Bru’n Water are based on room temperature measurement.
thanks again martin!
I have always measured the pH of the sparge water when determining acid additions as opposed to the mash, which is what I supposed you did. My water has a pH of about 7.3. 0.8 ml of Lactic (88%) in 9 gallons gets me a pH of 6 in the water. I batch sparge, so this probably isn’t really necessary. But it hasn’t hurt.
I’m guessing that we should only be concerned with the ph at room temperature. 