So I'm new to this forum but I've been brewing a while, and recently started really trying to improve the quality of my beers.
After reading about acidifying sparge water I gave it a try by using a relatively small amount of diluted lactic acid. Anyway brew day went smoothly got my 1.060 og IPA brewed and pitched with 2 packs of s-33 dry yeast. A few days went by with absolutely no noticeable fermentation. I added some yeast nutrients. Few more days went by with no fermentation. I then decided to check the ph (using those paper strips) it had appeared to be very acidic (my guess at the time was low 4's)
Today I got my digital ph meter and checked it and got a ph of 4.7 I then added a gallon of water and 3tsp of calcium carbonate and raised it to a ph of 5.1. I then checked the gravity of my beer which to my surprise was at 1.020. Now I know that the gallon of water would have dropped the gravity but I would have assumed by no more that .01. So should I assume it fermented very quickly one night and I missed it or am I missing something?
Also as a general question what is an ideal ph for most yeast and how much is it affected by the ph?
After reading about acidifying sparge water I gave it a try by using a relatively small amount of diluted lactic acid. Anyway brew day went smoothly got my 1.060 og IPA brewed and pitched with 2 packs of s-33 dry yeast. A few days went by with absolutely no noticeable fermentation. I added some yeast nutrients. Few more days went by with no fermentation. I then decided to check the ph (using those paper strips) it had appeared to be very acidic (my guess at the time was low 4's)
Today I got my digital ph meter and checked it and got a ph of 4.7 I then added a gallon of water and 3tsp of calcium carbonate and raised it to a ph of 5.1. I then checked the gravity of my beer which to my surprise was at 1.020. Now I know that the gallon of water would have dropped the gravity but I would have assumed by no more that .01. So should I assume it fermented very quickly one night and I missed it or am I missing something?
Also as a general question what is an ideal ph for most yeast and how much is it affected by the ph?