When adjusting mash pH, do you add the grain to the heated water, stir and then measure? After the first reading do you then add salts and/or acid to get the desired pH? I have used salts and acid before, but never really tested pH. Or should I adjust my water to say 5.5 at room temp, then heat and add grain and test the pH?
Also, If using crystal or roasted malts and they are added at the end of the mash, is there any need to adjust for pH at that point?
Thanks for the help!
Also, If using crystal or roasted malts and they are added at the end of the mash, is there any need to adjust for pH at that point?
Thanks for the help!