about pH

[wufamily]

Hi,
My beer pH value is 4.5 after primary fermentation, is it necessary to adjust the pH to 5.8 before bottling? I think pH 4.2 is not good to yeast growth.
thanks!

 

[RM-MN]

One of the reasons that beer doesn't spoil in the bottle is its acidic content. Your beer should be pretty acidic when you bottle it. You don't need yeast growth in the bottle, that should only happen in the fermenter and then just in the early stage. By the time you bottle there will be plenty of yeast left to eat the priming sugar and carbonate the beer.

 

[p_p]

In an interview, Colin Kaminsky said:

At 4.4 beer tastes soapy
At 4.2 beer tastes right
At 4.0 beer tastes acidic

He stated this generally... He did not make any reference to type of beer or style.

Made me wonder.

 

[wufamily]

In an interview, Colin Kaminsky said:

At 4.4 beer tastes soapy
At 4.2 beer tastes right
At 4.0 beer tastes acidic

He stated this generally... He did not make any reference to type of beer or style.

Made me wonder.

I think what Colin Kaminsky said should be the final stage of the brewing., because the Co2 can low the pH, but I don't know how to control it. Maybe the volume of co2 is keypoint.

 

[p_p]

I think what Colin Kaminsky said should be the final stage of the brewing., because the Co2 can low the pH, but I don't know how to control it. Maybe the volume of co2 is keypoint.

I think the values given refer to finished beer, with no carbonation.
Which is in line with some other discussions in this forum where brewers are posting pre & post-fermentation pH for comparison.

I don't know if the statement stands for all beers fermented with brewer's yeast, however. Probably not.