twd000
Well-Known Member
after reading the Water Primer thread and trying to reverse-engineer some popular brews, I have gotten to thinking about the final pH of a beer and how it affects your perception of taste.
So if I measure a flat sample from the carboy, then cool and force carb to say, 3 volumes of CO2, how much should I expect the pH to change due to the formation of carbonic acid?
So if I measure a flat sample from the carboy, then cool and force carb to say, 3 volumes of CO2, how much should I expect the pH to change due to the formation of carbonic acid?