I am coming off of a couple weird pH batches because the probe on my meter needed to be replaced. I was paying attention to a couple of pH threads lately and now that I'm back (new probe) I wanted to verify a couple of things:
1. Was it accepted that a pH measurement should be taken at (around) 68°F and the target was 5.4? My understanding is that the temp will impact the pH and 5.4 at 68° translates to 5.2 at 150°-ish. If I have taken a wrong turn, please advise.
2. Did I hear something about brewers adjusting their post-boil pH to around 5.00? I seem to remember someone (Martin?) saying that if you get your mash/sparge/boil pH set properly that brewers should not try to adjust pH any further. Again, my meter was telling me that my post-boil wort was around 5.1 (bad reading) and today's batch came in at 5.51. My mash pH (at 68°) was 5.37 and my sparge pH was 5.5 and to me those numbers don't really jive. Again, if I have taken a wrong turn, please advise.
Cheers and thanks.
EDIT: Martin, if you're reading this and that WAS NOT you saying that, forgive me... I have my peeps mixed up.