Just been listening to Jamil and Palmer's show about why you wanna adjust your water and they talk about pH in the beer (in the final product).
This is still something I dont fully understand.
I have managed to learn/understand that pH (5.2-5.6) at mashing and boiling is important. During mashing because the enzymes prefer a specific temp and pH and at boiling because it affects the hop extraction tastes.
Now......what's the story with the final pH of the beer? Is the pH of the wort in the brew kettle the same pH that my final beer will have?
Is there a way to understand what kind of taste profile (or what is emphasized or diminished) through the different pH levels in the final product? Is there an article or a chart for that?
I am wondering if I should measure the pH of my final beer and I am wondering if it will be the same as the mash pH was?
This is still something I dont fully understand.
I have managed to learn/understand that pH (5.2-5.6) at mashing and boiling is important. During mashing because the enzymes prefer a specific temp and pH and at boiling because it affects the hop extraction tastes.
Now......what's the story with the final pH of the beer? Is the pH of the wort in the brew kettle the same pH that my final beer will have?
Is there a way to understand what kind of taste profile (or what is emphasized or diminished) through the different pH levels in the final product? Is there an article or a chart for that?
I am wondering if I should measure the pH of my final beer and I am wondering if it will be the same as the mash pH was?