I've been focusing on kettle PH and post fermentation PH lately. Mainly with my massively hopped IPAs.
So my question to those who like to keep track of kettle PH is...How are you all measuring your pre/post boil kettle PH? Should this be done at hot/warmer temps, or are you cooling it to room temp before taking your readings? I've been searching to find clarification on this, but cannot seem to find a solid answer on recommend temperature when checking kettle PH.
I know the recommend range for mash PH is generally measured at room temp, but say I wanted to lower my kettle PH towards the end to 4.9/5.0 in order to prepare for a large whirlpool hop addition. Should I be measuring this at my anticipated whirlpool temp, or cool it to room temp and measure like I would during the mash? I know PH readings change depending on temperature, so this is why I ask. I want to make sure I am dialing in where I want to be correctly.
Same can be asked for pre boil ph? Are you just dunking your probes in the wort shortly after sparging is complete and heating up to a boil, or do you pull a sample and cool it to room temp and measure?
So my question to those who like to keep track of kettle PH is...How are you all measuring your pre/post boil kettle PH? Should this be done at hot/warmer temps, or are you cooling it to room temp before taking your readings? I've been searching to find clarification on this, but cannot seem to find a solid answer on recommend temperature when checking kettle PH.
I know the recommend range for mash PH is generally measured at room temp, but say I wanted to lower my kettle PH towards the end to 4.9/5.0 in order to prepare for a large whirlpool hop addition. Should I be measuring this at my anticipated whirlpool temp, or cool it to room temp and measure like I would during the mash? I know PH readings change depending on temperature, so this is why I ask. I want to make sure I am dialing in where I want to be correctly.
Same can be asked for pre boil ph? Are you just dunking your probes in the wort shortly after sparging is complete and heating up to a boil, or do you pull a sample and cool it to room temp and measure?