Count me in if you are still seeking Beta Testers. My wife says I can break anything!

Thank you, Kindly, for the responses. Have a sample in for analysis at present. Will see where that takes me. Thanks again! keninar

Just getting started in all-grain work. Think I understand the mash pH is desired to be in the 5.2-5.4 range. At what point does one check the pH? Immediately post dough-in? Later? Should one adjust the water before the mash stage? Just trying to get a handle on the mechanics. Thanks! keninar