Acidulated malt..

Probably not, but they do make in process probes made for that. I use a few on my system.

 

Save yourself a lot of trouble and skip measuring ph altogether. Use a brewing software (like Brewcipher) that will predict mash ph with salt adjustments and call it good. I guarantee it will be fine, better than fine actually. Checking ph is fine, but not always necessary. RDWHAHB

 

BrewCipher....it's free to use and the author is good about answering questions. I use it in Excel but it runs in a few other spreadsheet formats.

Click here and scroll to the bottom of the first post for the download link/s.

 

Either you're not reading what people are writing, or you're trolling. Looking back, this will make the second thread of yours I'm exiting. Good luck.

 

Everyone has laid out some great advice for you. Here’s what I would suggest as a KISS process:

1. Use the software to figure out your salt additions. I calc mine to all go into the mash in 1 bulk addition. BrewCipher is perfect for that.

2. While heating up your strike water measure out what you need and set aside.

3. I then put all my salts in the bottom of the empty mash tun.

4. When the water is ready I add a little to the tun and dissolve the salts. I then start my mashing in process of adding grain and water and stirring.

5. You’re done. You could check mash pH in 15-20 min if you are one that likes to stir a few times during a mash. If not, just trust in the software and your input. It works. I used to check a lot to confirm and it was always within an acceptable tolerance (0.1-0.2)

 

1. Figure out your grain bill and enter it into BeerSmith or Bru'n Water or BrewCipher
2. Find out your water profile. If RO it's all 0 and 7 pH.
3. Enter your salts into the program based on what you want for the style.
4. The program will literally tell you how much acid to add to the strike water. Add the acid to the strike water.
5. Mash in and let it go. Don't mess with it.

Mash pH is important but there are way more important things to worry about. Don't get hung up on it. I probably brewed 40-50 batches before ever adjusting pH.

Relax. Don't worry. Have a homebrew.

 

Who (at least in this thread) said adjust the mash?

 

Against better judgement (or sanity), I'm back in. You calculate mash pH. Based on that calculation, you adjust to target that mash pH by adding salts and/or acids to the water. (Don't measure the water's pH. It's 99% irrelevant and 100% useless*.) You add the salts and/or acids to the water (before the mash) so that they can dissolve and become homogenous with the water before the water hits the grains. This then helps ensure that the grains/water/salt/acid mixture reaches homogeneity quickly.

*Water alkalinity matters. Water pH doesn't really. Calculators take care of this. Your water profile provides the alkalinity data the calculators need.

 

bless you @VikeMan you have the patience of job (idk what that means but i've heard it three times this week and i think it means you're real patient)