I finally bought pH strips to check my mash pH.
Today, one batch was right on and one appeared to be low. The batch that was right on was a stout, the low batch was an IPA.
What would be the impact of low pH in the mash?
I've had comments on score sheets that my beers need more body. Would pH affect body? Of course, those comments have been on everything from a light saison to an imperial stout.