Just get yourself a pH pen

so you can get it up to 12.
Those pens come so dirt cheap on ebay these days.
At pH 11 you still lose 5% of harmaline that is not solidified, get to 12.
Depending how acid you had your first go, you will need different amount base to compensate.
If your milk turns brown again, very likely your general pH is not up enough.
You can work on sight and people do so: add base until the milk does not turn brown anymore, add base till all yellow traces (the last harmaline present) also became white-ish, and then keep adding some more base to have a definite overshoot.
Happy trials