Where to take your mash pH sample
Exploring the Significance of pH Sampling in the Mash
Have you ever pondered whether the location from which you draw your mash sample for pH measurement makes a difference? It’s an intriguing question, especially for those using various types of brewing systems. If you’re brewing with a separate mash tun, like my brother used to with his big cooler, you’re likely in a good position. But what about those who have upgraded to a recirculating mash system?
Many of us, including myself, have transitioned to all-in-one brewing systems. These systems, while convenient, might make you wonder about the consistency of your mash during recirculation, particularly when it comes to taking accurate pH readings. My brother has now moved on to a more sophisticated, and admittedly pricier, brewing system – not exactly like mine, but with similar complexities.
So, if you’re using a recirculating mash system like we do, this topic might have crossed your mind on a brew day. And if it hasn’t yet, well, now it certainly has! Let’s delve into why the point of pH sampling in your mash could be more significant than you think.
Considering pH Sampling in Different Brewing Methods: BIAB and More
This topic is not only relevant for those with recirculating mash systems but also for BIAB (Brew In A Bag) brewers. For those unfamiliar, BIAB is a straightforward, efficient method where all the grains are placed in a bag and steeped in the kettle, much like brewing a giant cup of tea. It’s an excellent entry point for all-grain homebrewing, as it simplifies the process and doesn’t require a significant investment in equipment.
Whether you’re using the BIAB method or a circulation system, the question of where to draw your pH sample is intriguing. I often find myself pondering this, especially when I take my first pH reading about 15-20 minutes into the mash. If you’re sampling from the pump or outside the BIAB bag, could there be a difference at that early stage between the wort inside and outside the mash?
This is a question worth exploring, as the answer could impact the efficiency and quality of your brew. Let’s dive into whether the sampling location for your pH measurement in the mash really matters, and what implications it might have for your brewing process.”
Conducting a Mash pH Experiment on Brew Day
“On what could be described as a ‘typical’ brew day (though, let’s be honest, every brew day has its unique quirks), I decided to delve into the nuances of mash pH sampling. My routine began with heating the strike water to 69°C (156°F), intentionally overshooting my target mash-in temperature of 64°C (147°F). This approach compensates for the temperature drop that occurs when the grains meet the hot water.
Once the grains were added to the strike water, I stirred them gently yet thoroughly. The goal here is to mix well without over-aerating the mash. At about the 15-20 minute mark, which is when I usually perform my first mash pH check, I gave the mash another careful stir.
This brew day was not just about following my usual process; it was about exploring whether the point of pH sample extraction within the mash makes a significant difference. The experiment was set against the backdrop of an otherwise normal brewing routine, making the observations and results more applicable to everyday brewing scenarios.
Experimenting with pH Sample Locations: Inside vs. Outside the Grain Pipe
During a typical brew day, around the 15-20 minute mark of mashing, I have a habit of lifting my recirculating hose off the top of the grains to collect a small sample of wort in a glass. This sample is drawn from the bottom of the kettle, not directly from the mash itself. The question arose: does this method yield a representative pH reading, or is there a notable difference between the pH of the mash and the wort outside it? This scenario is akin to a BIAB brewer taking their mash pH sample from outside the bag.
Honestly, I hadn’t given much thought to this until recently. But then, it struck me – could there be a significant disparity in pH levels between the mash inside the grain pipe and the wort circulating outside, especially in an all-in-one brewing system or a BIAB setup? To explore this further, I conducted a simple experiment. I took one pH sample directly from within the mash and another from outside the grain pipe. For BIAB brewers, imagine this as comparing a sample drawn from inside the bag to one from the kettle outside the bag.
My two mash pH samples, one from the mash and one from the pump.
Methodical Approach to pH Sampling: Ensuring Accuracy
“In my experiment, I simultaneously took two samples: one directly from the mash, grains and all, and the other from the wort being pumped from the bottom of the kettle, outside the grain pipe. To ensure accurate pH readings, I cooled both samples to approximately 20°C (68°F), which is about room temperature.
While I use a high-quality pH meter capable of temperature calibration, I prefer to be cautious and stick as closely as possible to room temperature for measurements. I’m somewhat skeptical of relying solely on calibration adjustments for temperature variances. Fortunately, cooling a small wort sample doesn’t take too long. However, for the sake of this experiment and to ensure the utmost precision, I decided to take an extra step.
After initially cooling the samples in cold water, I let them sit at room temperature for an hour to stabilize and reach a consistent temperature. This additional waiting period was crucial to ensure that both samples were at an equal temperature, thus providing the most reliable conditions for pH measurement.
The Trustworthy pH Meter
My pH meter, the ph55, has proven to be an excellent investment. It stands out for its accuracy and reliability over time, offering great value for its price. For those in the market for a pH meter, I highly recommend it.
Having used the pH55 for quite some time, I can attest to its quality. It was calibrated right out of the box (or tube, to be more precise). A pro-tip for fellow brewers: don’t discard the tube your pH meter comes in. It’s essential for proper storage since the meter can’t stand upright on its own, and the tip needs to remain in a storage solution. I’ll provide links to the meter, storage solution, and calibration solution at the end of this post. Storing the pH55 upright in its container not only ensures its longevity but also helps save on storage solution costs.
Taking Accurate Readings
As with most pH meters, the pH55 requires some time to adjust to the liquid’s pH and stabilize for an accurate reading. There’s an hourglass icon that indicates when it’s ready, which you can see in the YouTube video I made documenting this experiment. This waiting period is crucial for ensuring the precision of the readings.
Tip of the day: don’t throw away the cylinder it came in.
Analyzing pH Sample Variations: Minimal but Noteworthy Differences
“In the course of my experiment, as you can witness in the accompanying video, I rigorously compared the two samples multiple times to ensure accuracy. Despite my thorough approach, I observed a slight difference in pH between the two samples. The variation was minor, only about pH 0.1. Given that my pH55 meter has a resolution of one decimal place, this was the most precise measurement I could obtain.
The Trade-Offs with pH Meters
There are certainly less expensive pH meters available on the market, some offering readings with two decimal places, often from lesser-known brands. However, I have reservations about their reliability. In my experience, with tools like pH meters, you often get what you pay for. While a more precise and faster pH meter could be obtained, the cost significantly increases. For homebrewing purposes, the additional precision and speed may not justify the extra expense. Of course, if you’re delving into the minutiae of brewing for blog posts or advanced experiments, it might be a different story (a little brewing humor for you there)!
Conclusion: Is the Sampling Location Critical?
So, does it matter from where in the mash you draw your pH sample? Based on my findings, the difference is there, albeit small. For most homebrewing scenarios, this slight variation is unlikely to impact the overall quality of your beer. However, for those who enjoy the details and precision in their brewing process, it’s an interesting factor to consider.
Concluding Thoughts: Focusing on What Truly Matters in pH Measurement
“After conducting this mash pH experiment, I’ve concluded that the location of the sample isn’t critically important. A 0.1 difference in pH doesn’t concern me, and it shouldn’t be a major worry for most homebrewers. Before upgrading to the pH55, I relied on pH strips, which served me well for a considerable time. You can check out my video comparing pH strips and temperature effects in brewing on my YouTube channel.
Ph-strips and temperature in brewing–>
If you’re curious about whether temperature affects pH readings with strips, that video will be particularly enlightening. Looking ahead, my next mash experiment will delve into the optimal timing for taking a mash pH measurement. In this recent experiment, I opted for a 15-minute mark, but timing could be a more crucial factor than the sampling location.
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Cheers, and thank you for visiting my blog. I look forward to sharing more brewing insights with you in future posts. DrHans, signing off!
I don’t think I ever spent so much time on pH during a brew day. I guess it will take even more time in my next pH mash experiment. Don’t forget to sign up to my mailing list, so you don’t miss it. And you also get my free ebook as a bonus!
