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To answer my own question I had a listen to the podcast and the whirlpool was for 30mins.

I thought there was a whirlpool for this recipe. Anyone know what the time was for the whirlpool?

AJ thanks for the prompt response thanks for clarification. I have read on Kai's website that he has done some measurements between mash pH and room temp pH of the mash with a quality meter and he doesn't get the 0.3 difference. I would need to look up his site to quote his exact difference...

I know I'm jumping in here at the end of the thread. I struggle a lot when people start talking mash pH whether it is at room temperature or mash temperature. SC_Ryan if you measure 5.2 at room temperature does this not relate to a mash pH (less 0.3) 4.9 at mash temperature which is a bit too...