Senior Monkey
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- Joined
- Mar 4, 2019
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I have a pH meter left over from wine-making days. For this next brew (our 3rd) we want to test the mash pH 20 minutes into the mash. (This is the time I'm seeing in several posts and Mr. Palmer's book.) My noobe question is: Do I just draw off some liquid from the bottom of the mash tun? I know we need to cool it to near room temperature before taking the reading.