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And for those of you who haven't ever measured the pH of the mash, its this simple. This device cost me the equivalent of US$40 and, after calibrating it in readily available standard pH solutions (called buffer solutions) I can test the cool wort for its relative acidty level.
In this picture it is sitting in a pH 7.0 buffer solution and has been adjusted to read exactly 7.0. I also have to calibrate this unit at pH 4.0 with another buffer solution. pH control is very important when you're mashing. Go for it.
