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Ph of mash, pH strip reliability, and mash being too acidic.

well, I have my second BIAB in the primary and one in the secondary. Same general type, American IPAs. I used pH strips purchased at my local brew shop and for both batches it indicated a ph below the dynamic range of the strips (4.5 I think). I'm partially color blind and have always had difficulty...

I have just started into BIAB, but have some experience with extract brewing. I was taught that rapid cooling was the way to go; it reduced sulfur compounds, oxidation bi products and the cold break decreased cold haze. At least, that is what I had written down in my brew journal. Anecdotally, I did...

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