Mash pH meter

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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 😂
 
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.
 
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
 
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)
 
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