post-fermentation pH - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > post-fermentation pH

Reply
 
Thread Tools
Old 05-31-2010, 10:05 PM   #1
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts



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..



 
Reply With Quote
Old 05-31-2010, 10:34 PM   #2
Reelale
Recipes 
 
Sep 2009
Posts: 17,765
Liked 1374 Times on 1332 Posts


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...



 
Reply With Quote
Old 05-31-2010, 10:48 PM   #3
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


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.

 
Reply With Quote
Old 05-31-2010, 11:16 PM   #4
JohnMc
Recipes 
 
May 2010
NC
Posts: 265
Liked 4 Times on 4 Posts


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

 
Reply With Quote
Old 06-08-2010, 09:19 PM   #5
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts


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!

 
Reply With Quote
Old 06-09-2010, 02:05 PM   #6
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 56 Times on 41 Posts


Listen to this
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 06-09-2010, 02:25 PM   #7
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


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.

 
Reply With Quote
Old 06-09-2010, 04:21 PM   #8
JohnMc
Recipes 
 
May 2010
NC
Posts: 265
Liked 4 Times on 4 Posts


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

zandrsn Likes This 
Reply With Quote
Old 06-12-2010, 10:44 PM   #9
akardam
Recipes 
 
Sep 2009
crete
Posts: 74
Liked 1 Times on 1 Posts


Thanks guys you've been very helpful! @JohnMc, your references are exactly what I needed, thanks mate!

 
Reply With Quote
Old 06-13-2010, 03:10 AM   #10
JohnMc
Recipes 
 
May 2010
NC
Posts: 265
Liked 4 Times on 4 Posts


No worries & cheers.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can I add Hops Post Fermentation? larrysbooze Extract Brewing 5 11-22-2009 08:17 PM
Post Fermentation Temp Dirt101 Beginners Beer Brewing Forum 6 11-12-2009 07:43 PM
filtering -post fermentation maltbarleyhops Beginners Beer Brewing Forum 6 10-22-2009 01:51 AM
50-60 F OK for Ale Post-Fermentation? Ksosh General Techniques 4 07-10-2009 06:25 PM
Post-Fermentation Temperatures? hal simmons General Techniques 1 04-27-2008 05:03 PM


Forum Jump