BuzzCraft
Well-Known Member
not sure if this qualifies as "brew science", but thought i'd post here first. does any one know how long pH will remain stable in a wort sample?
i have access to accurate pH meters at work and was wondering whether i can collect samples of wort during various stages of the mash/sparge process and check them the next day.
any information related to this would be appreciated (i.e. need to bring samples up to enzyme denaturing temp before storing?....wouldn't think this would affect things. freeze or refrigerate samples?, etc)
thanks.
i have access to accurate pH meters at work and was wondering whether i can collect samples of wort during various stages of the mash/sparge process and check them the next day.
any information related to this would be appreciated (i.e. need to bring samples up to enzyme denaturing temp before storing?....wouldn't think this would affect things. freeze or refrigerate samples?, etc)
thanks.