How important is post boil wort ph and where should it be? I have read a few threads and if I remember correctly it states that post boil ph should be around 5.2? If this is correct how critical is it to hit this mark? The last two beers brewed since getting a ph meter have shown a ph of 5.4-5.5. Is this ok or should I be checking ph during the boil and adding acid to compensate?
Kegged: American IPA, Imperial IPA, Vanilla Brown Ale, Oaked Bourbon Brown
Next up: Galaxy Pale Ale, Chocolate Porter, Vic Secret IPA