Finlandbrews
Well-Known Member
We always talk about mash pH having to be 5.2 to 5.4 at 65 degrees celsius meaning 5.5 or 5.7 at room temperature (which is more or less pitching temperature).
What interests me is: what is the best pH for yeast/fermentation (unless strain dependent) and if pH can change as a result of the boiling stage because of things such as evaporation rate, hop rates, sugar addition, kettle finings,...?
If we are at 5.5 to 5.7 before boiling what could be (to what extent) could the pH change after the boil?
I'm just wondering if there is any point of discussing wort additions and talk about "fermentation pH" in the same way we are talking about "mash pH"?
Maybe there is no fluctuations in pH after mash out...
What interests me is: what is the best pH for yeast/fermentation (unless strain dependent) and if pH can change as a result of the boiling stage because of things such as evaporation rate, hop rates, sugar addition, kettle finings,...?
If we are at 5.5 to 5.7 before boiling what could be (to what extent) could the pH change after the boil?
I'm just wondering if there is any point of discussing wort additions and talk about "fermentation pH" in the same way we are talking about "mash pH"?
Maybe there is no fluctuations in pH after mash out...