[Jayborracho]

I have liked goin 5.3-5.4 room temp to achieve about 5.1 5.2 mash temp, anyone else like other ranges, and what about boil ph?

[BrewBama]

5.3 +/- .1 room temp mash pH only those grains that require mash.  When the mash is complete I add those grains that don’t require mash which changes everything.



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[Cliffs]

I shoot for 5.2 but find my mash ph drifts towards 5.3-5.4

[ynotbrusum]

Like the others - 5.2 to 5.4 per calculator, rarely measured due to laziness. 

[dmtaylor]

5.7-5.8 at room temp (which would be about 5.5 at mash temp).  I know I aim higher than most, because I'm crazy like that.  Actual reason is, I just really hate tartness.

[majorvices]

5.7-5.8 at room temp (which would be about 5.5 at mash temp).  I know I aim higher than most, because I'm crazy like that.  Actual reason is, I just really hate tartness.

That's interesting. I'm not sure I've heard of anyone else mashing that high for a pale lager. Not intentionally anyway.

[dmtaylor]

5.7-5.8 at room temp (which would be about 5.5 at mash temp).  I know I aim higher than most, because I'm crazy like that.  Actual reason is, I just really hate tartness.

That's interesting. I'm not sure I've heard of anyone else mashing that high for a pale lager. Not intentionally anyway.

My last two batches came out great.  Efficiency was a little low though.  I'll play around with it a little more over the next half dozen or so batches.

[RC]

pH is always measured at room temp or thereabouts, it's really never measured at high temps. No pH meter would last long if used at high temps; the glass is very delicate. Thus, it really only makes sense to talk about room-temp values. That said, I don't measure pH anymore. Used to, but I have a good enough feel for where I'm at in the range best for mashing based on the grist.

[dmtaylor]

pH is always measured at room temp or thereabouts, it's really never measured at high temps. No pH meter would last long if used at high temps; the glass is very delicate. Thus, it really only makes sense to talk about room-temp values. That said, I don't measure pH anymore. Used to, but I have a good enough feel for where I'm at in the range best for mashing based on the grist.

I measure mine at mash temperature and add 0.25 to convert to room temp.  Cuz I'm crazy like that. 

[RC]

pH is always measured at room temp or thereabouts, it's really never measured at high temps. No pH meter would last long if used at high temps; the glass is very delicate. Thus, it really only makes sense to talk about room-temp values. That said, I don't measure pH anymore. Used to, but I have a good enough feel for where I'm at in the range best for mashing based on the grist.

I measure mine at mash temperature and add 0.25 to convert to room temp.  Cuz I'm crazy like that. 

Be careful. Next thing you know, you'll be first-wort hopping or whatnot. Measuring pH at mash temp is a gateway process.

Regardless of the temp it's measured at, reported pH values are based on room-temp-ish measurements (unless I'm seriously mistaken, which has been known to happen). This standardizes them, as well as lengthens the lifespan of pH meters (except for dmtaylors' :-P) So when we talk about an optimum pH range for the mash from 5.2 to 5.7 or whatever, we're talking about pH values measured at room temp.

[erockrph]

5.2 for saison, 5.3-5.4 for lagers and most ales, 5.6 for stout and porter.

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[BrewBama]

… I don't measure pH anymore. Used to, but I have a good enough feel for where I'm at in the range best for mashing based on the grist.

I am almost there. I am mashing my 7th batch using G Strong’s method and if it is 5.3 +/- .1 likes all the others have been I am probably not going to waste time checking anymore.



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[denny]

I shoot for 5.2 but find my mash ph drifts towards 5.3-5.4

I believe Martin has noted that's a pretty normal thing to see.

[goose]

pH is always measured at room temp or thereabouts, it's really never measured at high temps. No pH meter would last long if used at high temps; the glass is very delicate.

+1.  You will shorten the life of the probe in the pH meter by measuring at mash temperature.  Take a sample cool it to below 80 degrees and measure it.  I get about 3 years out of a probe this way.

[dmtaylor]

pH is always measured at room temp or thereabouts, it's really never measured at high temps. No pH meter would last long if used at high temps; the glass is very delicate.

+1.  You will shorten the life of the probe in the pH meter by measuring at mash temperature.  Take a sample cool it to below 80 degrees and measure it.  I get about 3 years out of a probe this way.

I've been using my same old Chinese junker in the hot mash on almost every batch for about 5 years now.  Still on my first one.  Granted, I don't brew as often as I used to, so that's only like 20 batches total (not counting the ~dozen duplicates where I split the wort to try 2 different yeasts in or whatever).  But the thing still works and calibrates.  Nice thing about the cheap junk is that whenever it finally does break, I won't feel bad about just buying another new one for like $10.

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