Checking Mash PH without losing Heat in MT

[Colbizle]

From about 5-20 minutes after dough-in I find myself checking the mash ph by pulling samples each time. To do this I have to open the lid of my cooler (big orange rubbermaid). I find that I am losing 1 or even 2 degrees by doing this. Is there a more efficient way of checking the mash ph without sacrificing my mash heat? I thought of maybe next time I could drain from the spigot, but wasn't sure if that was a viable way to check the mash ph?

Thought?

 

[ajdelange]

As long as the mash in the area of the spigot is thoroughly mixed and thus representative of the whole mash I don't see why you can't do that.

 

[Colbizle]

As long as the mash in the area of the spigot is thoroughly mixed and thus representative of the whole mash I don't see why you can't do that.

Thanks AJ, I have one of those braided hoses connected to the spigot that reaches to the other end of the tun, so, it should cover the length of the mash.