LandoAllen
Well-Known Member
These are some questions that I have yet to see talked about on this forum and I would appreciate any feedback yall could give!
What is a heathy pH for yeast to ferment at? Does it depend on the yeast strand? If the pH it too high/low how will this effect the yeast?
Also what pH's do yall normally shoot for in your finished product? Is it better to adjust the pH before or after fermentation?
What is a heathy pH for yeast to ferment at? Does it depend on the yeast strand? If the pH it too high/low how will this effect the yeast?
Also what pH's do yall normally shoot for in your finished product? Is it better to adjust the pH before or after fermentation?