FlyGuy
Well-Known Member
I have a batch of beer that I knew was too low pH when I added the yeast. It fermented fine, but now I have a faint, lingering tartness to it from the low pH.
I should have adjusted it in the boil, and I never. Stupid.
Can anyone suggest something to raise the pH of my finished beer that won't affect the flavour of the beer? I was thinking of baking soda, but I worry about adding all that sodium to the beer. Maybe calcium bicarbonate?
I should have adjusted it in the boil, and I never. Stupid.
Can anyone suggest something to raise the pH of my finished beer that won't affect the flavour of the beer? I was thinking of baking soda, but I worry about adding all that sodium to the beer. Maybe calcium bicarbonate?
