I was wondering how/if you guys are measuring and adjusting your mash Ph. I have used strips, which I find useless (especially the ones available in my LHBSS), and a few hand-held probes (which vary wildly in reliability in my experience), and I still do an iodine test to make sure that conversion has been completed in the expected time. What's your method of measuring Ph? Also, if you're not hitting your target, what methods are you employing to adjust? I have a small bag of aciduated malt on hand for every brew and add it as needed (my Ph is never lower than 5.2, but sometimes comes in a bit high and needs the acid.) What's your method? Thanks.