Am I correct in recalling that mash pH should be around 5.4 at room temp? And what’s considered room temp? 65? 70? 75?
That’s a good one. Between 68 and 80F. :
Then I’ve been overcooling my wort when I check it! And IIRC, pH decreases as temp increases?
5.4 to 5.6 @ 25c/77f… [Braukaiser 2009]
IIRC from recipe books, different (although not widely) for different styles… English more alkaline, German less so, etc etc.
I think you’re thinking of the water. I was asking about mash pH, which should be pretty consistent from style to style.
Thank ya, sir! I looked there but missed that!
The highest recommended room-temp mash temp is about 5.8 (from Malting and Brewing Science), so the true room-temp pH range for mashing is 5.4 to 5.8. Lower mash pH improves the fermentability of the wort. So if your goal is fermentability, then the low end of the range is desirable. If you’re not looking for fermentability, then the upper end is preferred.
Yea, I have always taken mine at mash temp which will read a tad lower using my ATC, but taking Kaiser’s word that it would ruin my probe I stopped that practice and now also take mine at room temp, or what ever that may be!
I figure 5.5 or so is ok by me…
I’m with ya, Lonnie…I got a meter not long ago and decided to do everything I could to prolong the life of the probe.
Martin, I appreciate the details. pH is mainly an issue for me in very light beers, and now that it’s pilsner season I’m more concerned about it. Those same beers are ones where I want to maximize my fermentability, so it’s good to know that I want to be at the low end of the range.
After about 4 years of use my probe finally died. I inadvertently lost my o-ring during a brew out and it sat dry for a month after all the storage solution dried out. This taught me a good lesson! I should have purchased a new electrode back when I got the meter because like everything else the dang dang thing is not made anymore now! Always some new model every month replacing the old… It was a ridiculous task finding a new electrode.
Like you, I really care about the ph on my light beers, on my big, not so much as I know how I brew, I know how I make my water, and it is always within a good range…
I don’t think there is enogh difference in the measured pH at these temps for it to matter much for practical brewing. I cool the samples to a temp between 23 and 27 C.
Lonnie,
when you buy a new pH meter, buy one with a BNC connector for the probe. This seems to be the most universal connector. I’m really pleased with the Milwaukee SM 101.
Kai
Indeed! I always told myself if I have to actually replace it, it will be the Milwaukee. I came very close this time!
That would be 65F here in Wisconsin 
I apologise in advance.
…same here in OR!