In his new How to Brew book, John Palmer says that finished beer PH should be adjusted by the mash PH, as it carries through. But a recent Brulosophy exbeeriment that evaluated the difference between a normal and a very low mash PH showed almost no difference in PH in the finished beer, which in my mind contradicts what Palmer says in his book.
When I find discrepancies like this, I need to resolve them, and in doing so, I almost always learn something important. I sense that here.
Of course, there are many things in the Brulosophy exbeeriment that could account for the results: measurement error is one. That explanation loses some validity when one looks at finished FG, which shows a pretty big difference between the two batches.
So--does finished beer PH matter that much? Is it truly something the yeast will determine for itself? Can it be influenced by Mash PH at all? Anyone focusing on controlling finished beer PH? Are there things here I'm not seeing?
When I find discrepancies like this, I need to resolve them, and in doing so, I almost always learn something important. I sense that here.
Of course, there are many things in the Brulosophy exbeeriment that could account for the results: measurement error is one. That explanation loses some validity when one looks at finished FG, which shows a pretty big difference between the two batches.
So--does finished beer PH matter that much? Is it truly something the yeast will determine for itself? Can it be influenced by Mash PH at all? Anyone focusing on controlling finished beer PH? Are there things here I'm not seeing?