Newbie question: When do I take a pH reading of my mash so I can correct it if necessary? Do the dark grains have an immediate effect on the pH? Or is there a lag period that needs to be observed to get an actionable reading?
Typically it will take 10-15 minutes for the mash PH and temp to stabilize after mashing in. If your PH is still off at the 15 minute mark you can try and adjust with salt/mineral additions.
Personnaly I use EZ Water 3.0 to calculate the additions and mash PH before I brew, and I find that I never have to adjust, it always seems to fall in the expected range.
Thanks! I am using Beer Smith for the same purpose, but wanted to know when to check if I hit the target.
