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Shhhhhh! Spoilers! We're only on the 6th episode of season one...
Oh man, I hate that! Sorry. I'm watching The Wire right now, and it's pretty hard to avoid spoilers for a show that's almost a decade old now.
As for your final remarks/objections, Tasty gets a bit irritated since these are easily compensated for in the recipe. "Leave the process alone, and adjust your recipe to compensate for perceived deficiencies in the process" would be a decent paraphrase of his thoughts on your objections.
yes, but if the meter can handle the temperature with good repeatability, an individual could make a small correlation table between mash temp ph and at room temperature ph.
I don't think so, because it depends on the composition of the solution. I assume it's also related to water chemistry and wort gravity.
I'm reading with interest the thread over in all grain, "regarding optimal mash pH ". A lot of the disussion over there is about temperature of the measurement.
I didn't want to de-rail that thread so I'll ask here: my Hanna pH meter has ATC. What does this mean in practice? Is it supposed to mean that I can read a pH at elevated temp, say 140F, and it will correct it for what it would read at room temp? That is, if i start reading at 140F and let it sit there over time (in an ice bath) and let it drift down to room temp, that the reading should not change?
Just curious. I normally let my sample cool first so as not to confuse things, but it would be nice to know.
I don't recall saying that, but I cool to room temp (70-75) for measuring.