Recent content by BrewRunning

This is what works best for me. I have the 1/2 barrel SSBT unitank. You'll want to find the "wetting" pressure of your carb stone and determine the volume of beer in the unitank above the carb stone (add approx. 1 PSI for every 28 inches of liquid). Add these numbers to your desired CO2 volume...

So, last night I began adding lactic acid in small increments and testing the PH and flavor. Even after roughly 7ml of lactic acid the PH only dropped from 4.9 to 4.8. Something has definitely increased the buffering capacity, I just don't understand what it could have been. So far, no off...

I’ve decided to let the FG stay where it is, acidify with lactic acid to drop the PH a bit but, probably not as low as I’d like just to keep from having off flavor. Roll with it from there and do better next time. It will still be a drinkable beer just not exactly the way I planned it. Thanks...

Now that I’m home I have the amounts of salts added; During mash: 30.6g CaSO4, 4.25g MgSO4, 2.55g NaCl After fermentation (should have been the boil addition): 16.2g CaSO4, 2.25g MgSO4, 1.35g NaCl Also, my buddy came over with his PH meter and got the same 4.9 reading that I’m getting.

Fermented at 152, I use an electric Spike brewing system and the temperature probes are calibrated correctly. I did not add any yeast nutrients other than what is contained in the smack packs. Yes, the water was built up from RO water. Added Gypsum, CaCl, small amount of epsom and canning salts...

Thanks for that info! I'm going to hold off making any further adjustments until I verify the PH with another meter. I apologize, this was a poorly worded sentence. I was only saying that you indicated the amount needed and I was assuming the acid, at that amount, would be noticeable at that...

Yeah, I would normally harvest the yeast and reuse but this is the first time I’ve brewed in over 6 months so I didn’t have any on hand and time constraints kept me from making a starter. I normally oxygenate for 60 seconds with an oxygen tank run through the carbing stone but may have...

I pulled a sample of the beer and added lactic acid to get to PH of 4.4 and then tasted it. Very noticeable almost sour flavor so.....I don’t think adding enough acid to the batch is going to be a good idea. I guess I’ll just chalk this mistake up as a learning experience and see what the next...

So, I just degassed some Corona and got a PH reading of 4.2. That would seem to indicate that the meter is working correctly. I’m not sure what to do now, as you indicated the amount of lactic acid needed to get the PH in range will probably reveal itself in the beer flavor, is that correct...

Good idea. I’ll see if I can get someone else to loan me a meter to verify. Thanks for the input! The yeast was Wyeast 1056, 6 smack packs. Thanks,

I’ve recalibrated the PH meter just to make sure and tested it to make sure it was working properly. The PH was 5.3 during the mash but I didn’t take a reading after sparging or boiling, I know I should have. I suspect that the PH was higher than 5.3 at the beginning of fermentation since I...

I posted this in another forum but no responses so far. It probably should have been posted here instead. Here is a link to the thread. High PH and FG Thanks,

Maybe this should have been posted in the brew science forum. I went ahead and added the salts to the fermenter and got the PH down to 4.9. Should I use lactic acid to get the PH down further to the desired 4.4 ish range? Thanks,

I just brewed an IPA, 15 gal batch, that has been in the fermenter for 2 weeks. The FG has been at 1.020 for 5 days straight. Expected FG was 1.011. I just took a PH reading today and it’s at 5.1, high for a finished beer. Looking back over my brew day notes I realized that I forgot to add the...

That’s what I always thought too and have always acidified my sparge water. I didn’t on this past brew based on the suggestions in this thread and it worked great. I’ll keep experimenting with it.