Made the leap forward to start measuring PH. Majority of the brews I have made have come out good, but when I use a good portion of wheat, sometimes there is an astringency ( also fly sparge) . Yesterday, tried batch sparging for the first time, along with measuring PH with a Milwaukee PH 55- calibrated correctly. The LHBS told me to check PH right after dough in. Is that correct?
The reading was 6.2- added 2.9% of acid malt and hoped for the best ( 4.5# Wey light wheat- 4,5# Castle Pilsner) First running was 5.3 amazing- have no idea how I got there, which leads me to believe my first sample ( from the top of the mash right after dough in) was faulty and the beer god got to me to the correct ph.