How long do I wait after mashing in do I check the PH of the mash?
I wait 10 to 20 minutes typically. I don’t see much change in this time period, especially by the time I cool it to room temperature.
Are you doing single-infusion mashes? Aside from hydrating the mash, a 95*F dough-in will also have the added benefit of allowing you to check pH and get in the optimal range before raising to a sacc/alpha/beta rest.
I’m doing BIAB in a keggle so yes I do single infusion with a pour thru with about half gal.
Per Bru’n Water, 15 minutes is the sweet spot for checking mash pH.
thank you for the info. BREW ON
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