dstar26t
If it's worth doing, it's worth overdoing
The perfectionist in me has caused an interest in the finished beer's pH. I've read low 4's to 4.5 is normal. Well, I drew samples of 4 beers I have on tap and tested them:
Pale Ale - 4.46
IPA - 4.58
Oktoberfest - 4.56
Barleywine - 4.62
They all seem to be on the higher end of what's acceptable, especially the Barleywine. I can supply more information for each recipe and process if needed. Would a higher/lower pH help bring out different flavors that would accentuate certain styles?
Nate
Pale Ale - 4.46
IPA - 4.58
Oktoberfest - 4.56
Barleywine - 4.62
They all seem to be on the higher end of what's acceptable, especially the Barleywine. I can supply more information for each recipe and process if needed. Would a higher/lower pH help bring out different flavors that would accentuate certain styles?
Nate