Powers
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- Feb 24, 2010
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I was bored the other day and all my 3 and 5 gallon carboys were full. I decided to do a 1 gallon test batch to test an apricot syrup I wanted to use in an upcoming brew. I only did a partial mash, so I didn't worry about checking pH as I normally do on all grain brews.
I used an apricot syrup by Maple Grove Farms, which is organic and has no preservatives. I used yeast nutrient in the wort and aerated extensively. But for some reason, after 28 hours, I had good flocculation but absolutely no active fermentation. I always get a good active fermentation within 12 hours, so I started to trouble shoot.
I went back to the apricot syrup found malic acid as an ingredient. I tested the wort and the pH was slightly lighter than the bottom end of my test strip range, around 4.4.
I added baking soda and calcium carbonate to get the pH to about 5.2-5.4. Within 4 hours, the fermentation started up.
I've read alot about pH for mashing purposes, but I've never seen much on pH and how it impacts yeast. From this lone test, it appears pH had a significant impact on my yeast's ability to begin fermentation. Good to know if I ever use this syrup!
I used an apricot syrup by Maple Grove Farms, which is organic and has no preservatives. I used yeast nutrient in the wort and aerated extensively. But for some reason, after 28 hours, I had good flocculation but absolutely no active fermentation. I always get a good active fermentation within 12 hours, so I started to trouble shoot.
I went back to the apricot syrup found malic acid as an ingredient. I tested the wort and the pH was slightly lighter than the bottom end of my test strip range, around 4.4.
I added baking soda and calcium carbonate to get the pH to about 5.2-5.4. Within 4 hours, the fermentation started up.
I've read alot about pH for mashing purposes, but I've never seen much on pH and how it impacts yeast. From this lone test, it appears pH had a significant impact on my yeast's ability to begin fermentation. Good to know if I ever use this syrup!