7brew
Member
- Joined
- Dec 20, 2014
- Messages
- 19
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So I used 5.2 pH stablizer for the first/second time for a couple of beers. One was fermenting while I brewed the other. I tasted one, and wow, it was salty. It was a wheat yeast, so It thought maybe it was a yeast off flavor...
Then I tasted a sample of my other beer I was brewing fresh today. It's a stout. No yeast added yet. Also salty...maybe a little soapy.
It turns out, that seems to be a common thread with using the pH stablizer.
Do you think there's any hope of salvaging these beers?
Then I tasted a sample of my other beer I was brewing fresh today. It's a stout. No yeast added yet. Also salty...maybe a little soapy.
It turns out, that seems to be a common thread with using the pH stablizer.
Do you think there's any hope of salvaging these beers?