I made another Czech pilsner last week, and didn't measure the mash pH because I didn't know at what rest to take the sample.
In an infusion mash I'll sample 15 minutes after dough-in, but I'm sure that's not correct for a triple decoction mash.
I haven't found the answer in any of my reference books. What do you guys do?
In an infusion mash I'll sample 15 minutes after dough-in, but I'm sure that's not correct for a triple decoction mash.
I haven't found the answer in any of my reference books. What do you guys do?