http://www.howtobrew.com/section3/chapter15-3.html
i notice that at the bottom of one graph he suggests that
"the actual pH of the mash at mash temp (150F) is typically .35 pH less than it measures at room temp."
"for best results, the mash ph should always be between 5.2 - 5.6 when measured at mash temp"
my pen type ph meter apparently reads accurate at 20C. does this mean i should cool my sample to 20C and then add .35 to correct the reading?
or is he saying that i meaure the sample at 65C and aim for .35 lower than the ph i require?
