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3answers
59 views

Acidic Wort Affect on Immersion Chiller and Flavor

I am looking into building a copper immersion chiller for use on my next batch of beer. I plan on doing a sour ale. Will the low PH of the wort have any negative affect on the chiller? Will it cause ...
2
votes
1answer
245 views

What are the impacts of mashing with a low pH?

The general consensus seems to be that a mash pH of 5.2-5.6 is desired. Beersmith even says it's the difference between a good beer and a truly great one. Most mention trouble with too high of a pH, ...
2
votes
2answers
25 views

Balancing wines pH after fermentation

Can a wine's pH be adjusted after fermentation? I brewed a blueberry wine and it came out horrible. The red yeast was dead, so to salvage the must I pitched champagne yeast. That was the first ...
4
votes
1answer
137 views

Changing the PH of mead for fermenting necessary?

I’m currently creating a batch of mead. I’ve watched a lot of videos about the process. I’ve seen some people do it because they said you need to have it between 3.6 and 3.9 ph. And some just don’t ...
3
votes
2answers
469 views

Can you increase the pH for the boil after kettle souring?

This question's answer led me to http://www.milkthefunk.com which is a great source of information. Since there's a few methods for making sour beer, I should mention I've been doing what some call ...
5
votes
1answer
311 views

When should you treat your water for pH for a sour beer?

According to this question's answer, from Denny Conn, You don't pretreat the water because it's the mash pH you're concerned with, not the water pH. And this agrees with this article on the power ...
3
votes
2answers
4k views

Reduce acidity of hard cider

I've brewed some cider from cooking apple juice. The apples were unusually sweet for cookers so there was enough sugar and I added teabags to add tannin. This gave me cider at ~6.3% which tastes OK ...
5
votes
1answer
416 views

How does tannin level and acidity affect cider taste/style?

As per the title really... if you had tannin level on one axis of a graph and pH on another, how would the cider vary across this 'spectrum'? More acidic I can imagine will taste... more acidic ;) But ...
1
vote
1answer
41 views

I brewed a tart red wine

I'm relatively new at adjusting pH levels in my brews. As a result, I went the wrong way in my adjustment and produced a very tart red wine. Can I unbottle it and adjust accordingly? And if so, what's ...
3
votes
3answers
286 views

Did I add too much chalk?

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic. Some research suggested that my issue may be mash pH, so I bought so pH ...
2
votes
1answer
278 views

What is the lab wort pH of Rye Malt

I am planning a brew where Rye malt is a considerable component of the grist. I am trying to predict my mash pH by taking the weighted lab wort pH contributions of each of my malts, and accounting for ...
0
votes
2answers
53 views

Storage of pH test equipment

I am looking to buy a pH meter like the one below, to more accurately balance acidity when making cider from fresh apples. More expensive testers seem to require the probes are stored in a solution ...
1
vote
1answer
115 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
4
votes
1answer
77 views

Component of roasted malt that lowers pH

Roasted and kilned malts are often used to lower the pH of the mash. Which chemicals are created by the roasting process that have such a low pH?
1
vote
3answers
2k views

How do I correct acidity/tartness in a fermented beer?

I just moved to a new state, and brewed a dark beer recipe that I'm fond of-- a weizenbock. However, I believe my water chemistry may have been different enough from my previous location to have ...
5
votes
2answers
321 views

Could someone provide info. about brewing salts?

I have been reading a lot about home brewing. I'm planning actually to build an electronic 5 gallon brewery. Could anyone provide a short explanation when (mashing, boiling ?!), why and how much to ...
3
votes
2answers
1k views

Should I worry about mash pH when brewing with RO water?

I always use RO water to brew. I have never checked mash pH, but have become concerned since my brews have come out darker than predicted by BrewSmith. I thought (I read in How to Brew by Palmer) ...
3
votes
1answer
178 views

When to adjust pH with mash infusions

I normally do a single mash so I only take one pH reading and adjust the pH with some lactic acid to get within my target range. now I want to do a brew with step mashing where I need to add hot water ...
12
votes
2answers
1k views

Does PH affect hop bitterness?

I've always disagreed with the idea that dry hopping or late hopping added 0 IBUs to your end product. If I ever brewed a kit or recipe and followed the hop schedule exactly, it would pretty much ...
3
votes
2answers
1k views

My first Porter. Should I add any calcium chloride chalk to my bottled water before mashing?

Hey brand new here on SE, but have been brewing all grain for about 5 batches now, mostly pale and amber ales. Going to brew my first Porter tonight, following Biermuncher's Black Pearl Porter recipe. ...
3
votes
1answer
10k views

What is the ideal boil pH?

What is the ideal boil pH? You hear a lot about mash pH, but if you've maximized your mash efficiency and conversion what is the best pH for the kettle? Pre boil? Post boil?