Here is a step-by-step guide for checking the pH of your mash:

What you will need:

• a calibrated pH meter or pH test strips (designed for brewing).
• a small, clean container for collecting a mash sample.
• distilled or deionized water (for cleaning the pH meter, if applicable).
• a thermometer (to check sample temperature)
  • NOTE: most pH meters have a temperature gauge built-in

Step-by-Step Instructions:

1. Prepare Your pH Meter (if using):
   • If using a pH meter, calibrate it using pH buffer solutions (e.g., 4.0 and 7.0) according to the manufacturer’s instructions
     • Proper calibration ensures accurate readings.
   • Rinse the electrode with distilled water before and after calibration to avoid contamination
2. Collect a Sample:
   • Take a small amount of mash liquid (without grains) from the mash tun
     • Avoid including any solid particles, as they can affect the reading
   • Place the sample into a clean container
3. Cool the Sample (if necessary):
   • pH readings are most accurate at room temperature (around 68°F to 77°F) because the mash pH decreases slightly as the temperature rises
   • Use a thermometer to check the sample’s temperature, and cool it by placing the container in cold water
   • If your pH meter includes built-in temperature compensation, then cooling the sample is not necessary
4. Measure the pH:
   • If using a pH meter, immerse the electrode into the sample. Wait for the reading to stabilize, then record the pH value
   • If using pH test strips, dip the strip into the cooled sample, allow it to sit briefly, and compare the color change to the reference chart on the packaging
5. Record and interpret the Results:
   • Ideal mash pH ranges from 5.2 to 5.6 at room temperature. If your mash pH is outside this range, you may need to adjust it
     • Lower the pH by adding small amounts of acid (like lactic acid or acidulated malt)
     • Increase the pH with baking soda or calcium carbonate
6. Rinse and Store the Equipment:
   • Rinse the pH meter electrode with distilled water to prevent residue buildup
   • Store the pH meter in its appropriate storage solution, per manufacturer’s recommendations

By checking and maintaining the mash pH within the optimal range, you can improve enzymatic activity, achieve better flavor balance, and ensure efficient starch conversion during brewing.