[Big Monk]

For those who mash single infusion about 150 F, see my response above.  For those who step mash at 7 different temperatures, I don't know what the pH is at different temps.

It wasn’t a dig at you Dave. It’s just misleading and people will take that and run with it.

You have to think that if you don’t specify a single infusion temperature as you did above, people will just say, “So and so from such and such forum said the correction is actually 0.25 pH units.” That’s just simple human nature and it’s how myths and rumors get started and gain traction.

Do you though. That number is your number and it strikes me as valid for you. I wasn’t trying to force you to clarify, but it’s probably good that you did.

[dmtaylor]

Lots of "rumors" on here from the likes of Gordon Strong, Kai Troester, A.J. DeLange......

https://www.homebrewersassociation.org/forum/index.php?topic=6168.msg74846#msg74846

[Big Monk]

Lots of "rumors" on here from the likes of Gordon Strong, Kai Troester, A.J. DeLange......

https://www.homebrewersassociation.org/forum/index.php?topic=6168.msg74846#msg74846

Not really what I meant when I said that but it does little to change the fact that ultimately, for those following best practices in pH measurement, the correlation between mash temp and room temp pH is an absolutely useless metric.

To the OP: All recommended pH values and pH optima are referenced to room temp. Measure at room temp and disregard all talk of measuring at mash temp. Measuring at mash temp is known to degrade measurement equipment and if you want longer life and reliability out of your meter, always chill before measuring.

[Robert]

+1