Hill Farmstead's reading Kunze

[mpietropaoli]

Couldny pH drop be related to yeast strain? Iirc the acid production can vary considerably from yeast strain to yeast strain. These breweries are typically using English ale yeasts or derivatives.

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[Owenbräu]

Sure can. The temperature and resulting changes to fermentation rates can affect final pH as well.

[Bryan R]

The more accelerated the fermentation profile the lower the final pH. My accelerated lager pH's were wicked low.

[Techbrau]

[uberg33k]

[Bryan R]

I MUCH prefer a mash pH of 5.4, to a mash pH of 5.2. In the finished beers one is full and rich, and the other is bland and thin. In fact, If I have a mash snafu that takes me below 5.35, it gets dumped before it hits the boil kettle. I ain't got no time for that, and I refuse to ferment anything other than perfect wort.

No, Kunze is only paper copy.

[Brandon]

[Bryan R]

[Techbrau]

[uberg33k]