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Old 05-31-2010, 10:05 PM   #1
akardam
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Default post-fermentation pH

pH 3.85 post fermentation is okay? pre-fermentation (after boil) pH was 5.5. in 9 days SG went from 1.068 to 1.007. tastes great though, even though i had an impression it was a bit acidic..
if its too low, what should i do? haven't bottled yet..
thanks for any help..


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Old 05-31-2010, 10:34 PM   #2
Reelale
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I've never heard of measuring "post-fermentation" pH of beer. In fact, I've never heard of measuring any pH aside from the mash. It looks like you got very good attenuation, and at 7.71 abv, you're probably just tasting green, hot (moderately high alcohol) beer. I'm sure it will get right in the bottles. Give it some time...


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Old 05-31-2010, 10:48 PM   #3
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3.85 post fermentation is pretty dang low. 5.5 post boil is pretty dang high, on the other hand. I would venture to guess that your method of measurement leaves something to be desired.
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Old 05-31-2010, 11:16 PM   #4
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pH 5.5 post boil and pH 3.85 post ferment seems about right. See the chart at:
http://corrosion-doctors.org/Food-In...on.htm#acidity
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Old 06-08-2010, 09:19 PM   #5
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ok thanks for info! @reelale, I try to monitor pH fluctuations during each major step of brewing process, i.e. post-mash, pre-ferm, post-ferm and once after beer was ready for drink.. just want to identify any potential flaws (sources of oxidation) during these stages. cheers!
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Old 06-09-2010, 02:05 PM   #6
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Listen to this
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Fermenting: Oktoberfestbier, Kolsch, Homegrown Hop IPA 2015, Doppelbock, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: Oat & Conan DIPA, RIS, Carrot Blossom Cedar Mead, Dusseldorf Altbier, Cider, Rye Berliner Weisse, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: RIS, Rye Barleywine, Tripel, Wee-Heavy
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Old 06-09-2010, 02:25 PM   #7
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Quote:
Originally Posted by JohnMc View Post
pH 5.5 post boil and pH 3.85 post ferment seems about right. See the chart at:
http://corrosion-doctors.org/Food-In...on.htm#acidity
5.5 would imply a pre-boil pH of something like 5.7 which is acceptable but I am not aware of a source that would call that optimal.

PH < 4.0 for finished beer (not sour) is not something I have observed personally or in literature as being terribly common.

At the end of the day, when you want to know about beer pH don't go to corrosion-doctors.com.
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Old 06-09-2010, 04:21 PM   #8
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Quote:
At the end of the day, when you want to know about beer pH don't go to corrosion-doctors.com.
First, why not? They service the food industry.

Beyond that, though:
http://www.murphyandson.co.uk/FAQs/FAQ_Topic20.htm
http://www.murphyandson.co.uk/FAQs/FAQ_Topic11.htm
http://www.newton.dep.anl.gov/askasc.../chem99214.htm
http://www.probrewer.com/vbulletin/s...ad.php?p=50158 especially Dick Murton's post.

The "Brewer International" (www.ibd.org.uk/cms/file/312) cites these values:
Mash pH 5.6 0.2
Boiled wort pH 5.4 0.2
At end fermentation pH 4.0 0.2

akardam's values fall within these ranges.

Reason: simplify
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Old 06-12-2010, 10:44 PM   #9
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Thanks guys you've been very helpful! @JohnMc, your references are exactly what I needed, thanks mate!
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Old 06-13-2010, 03:10 AM   #10
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No worries & cheers.


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