So I'm about to brew my first beer with modified water (75% distilled, 25% my own super-alkaline well water, and a bunch of salts, and also some acidulated malt).
How soon after dough-in should I test the pH to see if I'm hitting what Kaiser's water spreadsheet says I should be hitting? 1 min? 5 min? 30 min? Does it matter?
I've checked my mash pH before, usually within 5mins of dough-in, but now I'll be mixing in salts and I'm wondering how long it takes for the pH to stabilize.