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mabrungardI spend way too much time on the AHA forumPosts: 2845Water matters!
Ah, fumble fingers! I love Place Ale! A pH of 5.5 may be a little too high, but I find that you don't want lớn take the pH much lower for a typical pale ale or IPA. Somewhere in the 5.3 lớn 5.4 range helps with extracting bitterness and flavor from the hops. Pushing pH lower does subdue that character a bit. I do find that using a high sulfate water like Tasty's profile, will enhance the beer's dryness và that accentuates the hop character và bittering. So keep that up. You may want to dial it back slightly if the beer was too dry.
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Martin BCarmel, INBJCP NationalFoam Blowers of Indiana (FBI)Brewing Water Information at:https://www.brunwater.com/Like Bru'n Water on Facebook https://www.facebook.com/Brun-Water-464551136933908/?ref=bookmarks
homoeccentricusBrewmaster GeneralPosts: 2009A twerp from Antwerp
http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewingI am with Martin a lower pH makes the bitterness less course in a hoppy beer. Ideally you want to end up 4.5 or lower and if you need to use more acid to lớn get there so be it. Beers that end up a bit higher taste amateurish or "homebrewed". SN mashes at 5.1 since chico is a low acid producer but alternately kettle acidification can be done. My SOP is mash and sparge at 5.4 for IPA with phosphoric acid & sulfate loading.
Ah, fumble fingers! I love Place Ale! A pH of 5.5 may be a little too high, but I find that you don't want to take the pH much lower for a typical pale ale or IPA. Somewhere in the 5.3 to 5.4 range helps with extracting bitterness & flavor from the hops. Pushing pH lower does subdue that character a bit. I bởi find that using a high sulfate water lượt thích Tasty's profile, will enhance the beer's dryness và that accentuates the hop character và bittering. So keep that up. You may want lớn dial it back slightly if the beer was too dry.
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I enjoyed the mouthfeel & dryness of the beer as is, it seemed pretty balanced lớn me. What I'm trying to lớn correct per se is a background flavor I was getting from the hops. It was almost a pithy flavor from the Citra (IMO). Could just be the hop charecter. It did fade quickly so its not a huge deal.Thanks for your wisdom Martin.Sent from my SM-G930P using Tapatalk
http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewingI am with Martin a lower pH makes the bitterness less course in a hoppy beer. Ideally you want to end up 4.5 or lower và if you need lớn use more acid khổng lồ get there so be it. Beers that end up a bit higher taste amateurish or "homebrewed". SN mashes at 5.1 since chico is a low acid producer but alternately kettle acidification can be done. My SOP is mash and sparge at 5.4 for IPA with phosphoric acid & sulfate loading.
Pithy flavor that fades sounds like excess polyphenols. You acidify sparge liquor? This being said, I am not a fan of citra và find it harsh và scale it back compared to other IPA hops.
I find a boil pH of above 5.4, can impart a slight vegetally character with a lot of hops are used. I can pick it up in my beers và in commerical. Therefore on my pale ales (the only beer I brew with a lot of hops), I use a multi-acid approach. I use sauergut but anything can be used. So my routine is something lượt thích this..Mash target 5.45Boil start target (acid addition needed) 5.25Flame out target (acid needed) 5.0-5.1 I see about a .6-.7% decrease in pH from boiling.I only bởi this for American hop heavy/forward beers.
Pithy flavor that fades sounds like excess polyphenols. You acidify sparge liquor? This being said, I am not a tín đồ of citra and find it harsh & scale it back compared lớn other IPA hops.
Yes, I treated all brewing water up front.6 gallons. 4 for mash và 2 for batch sparge.Sent from my SM-G930P using Tapatalk
I find a boil pH of above 5.4, can impart a slight vegetally character with a lot of hops are used. I can pick it up in my beers và in commerical. Therefore on my pale ales (the only beer I brew with a lot of hops), I use a multi-acid approach. I use sauergut but anything can be used. So my routine is something lượt thích this..Mash target 5.45Boil start target (acid addition needed) 5.25Flame out target (acid needed) 5.0-5.1 I see about a .6-.7% decrease in pH from boiling.I only vị this for American hop heavy/forward beers.
I saw a 7/10 decrease in pH from mash to finished product. Theoretically if I reduce my pH to 5.4 I should see a pH of 4.7 at FG. But of course I will monitor and try khổng lồ keep it on track. Sent from my SM-G930P using Tapatalk
I find a boil pH of above 5.4, can impart a slight vegetally character with a lot of hops are used. I can pick it up in my beers and in commerical. Therefore on my pale ales (the only beer I brew with a lot of hops), I use a multi-acid approach. I use sauergut but anything can be used. So my routine is something like this..Mash target 5.45Boil start target (acid addition needed) 5.25Flame out target (acid needed) 5.0-5.1 I see about a .6-.7% decrease in pH from boiling.I only vị this for American hop heavy/forward beers.
I saw a 7/10 decrease in pH from mash to lớn finished product. Theoretically if I reduce my pH to lớn 5.4 I should see a pH of 4.7 at FG. But of course I will monitor và try to keep it on track. Sent from my SM-G930P using Tapatalk
Interesting. I can't say I have ever seen it static like that. Usually finished pH is set by yeast strain và fermentation vigor.
I find a boil pH of above 5.4, can impart a slight vegetally character with a lot of hops are used. I can pick it up in my beers và in commerical. Therefore on my pale ales (the only beer I brew with a lot of hops), I use a multi-acid approach. I use sauergut but anything can be used. So my routine is something lượt thích this..Mash target 5.45Boil start target (acid addition needed) 5.25Flame out target (acid needed) 5.0-5.1 I see about a .6-.7% decrease in pH from boiling.I only vị this for American hop heavy/forward beers.
I saw a 7/10 decrease in pH from mash khổng lồ finished product. Theoretically if I reduce my pH khổng lồ 5.4 I should see a pH of 4.7 at FG. But of course I will monitor và try to lớn keep it on track. Sent from my SM-G930P using Tapatalk
Interesting. I can't say I have ever seen it static like that. Usually finished pH is mix by yeast strain và fermentation vigor.
Additionally I noted that my fermentation temp was between 62 và 67F. WLP 001 ideal range is 68-73F. Should I see more pH drop from the yeast at a higher more ideal temp? Sent from my SM-G930P using Tapatalk
Not much is well understood how to lớn control the drop but I find it fairly predictable when using using same yeast. Chico definitely needs help. Over at HBT there's a thread where folks posted pre & post ferment. Interesting. Sent from my SM-G930V using Tapatalk
Not much is well understood how to lớn control the drop but I find it fairly predictable when using using same yeast. Chico definitely needs help. Over at HBT there's a thread where folks posted pre và post ferment. Interesting. Sent from my SM-G930V using Tapatalk
I find a boil pH of above 5.4, can impart a slight vegetally character with a lot of hops are used. I can pick it up in my beers và in commerical. Therefore on my pale ales (the only beer I brew with a lot of hops), I use a multi-acid approach. I use sauergut but anything can be used. So my routine is something lượt thích this..Mash target 5.45Boil start target (acid addition needed) 5.25Flame out target (acid needed) 5.0-5.1 I see about a .6-.7% decrease in pH from boiling.I only bởi this for American hop heavy/forward beers.
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I saw a 7/10 decrease in pH from mash to finished product. Theoretically if I reduce my pH to lớn 5.4 I should see a pH of 4.7 at FG. But of course I will monitor và try khổng lồ keep it on track. Sent from my SM-G930P using Tapatalk
Interesting. I can't say I have ever seen it static lượt thích that. Usually finished pH is phối by yeast strain & fermentation vigor.
Not khổng lồ mention that pH is a logarithmic scale, so the drop shouldn't typically scale in linear fashion.This thread is good info. I'll definitely be playing around with this in the near future.Sent from my XT1585 using Tapatalk