Base liquor: 7.6
Start of mash: 5.23
30mins into mash: 5.23
60mins end of mash: 5.21
Last runnings: 5.4
Pre boil: 5.33
Into FV: 5.14
I was starting to get concerned by the mash figure being lower than I've read about you want. Suggestions being 5.3-5.4 for the style I'm brewing, a best bitter 1.045 pale with 7% crystal. However further along the process all looks hunky dory into the fermenter and as a by product of getting a 5.2 mash pH, efficiency is up 7.5%. The last beer I made has a mash pH of 5.25 and post ferment pH of 4.06 so within suggested parameters, and beer tastes good.
Anyone else this anal about pH?
, I hope it'll pass 
