Beer pH at stages other than mash, targets to shoot for & example data

[fogley]

Hey all,

I have been working with mash pH for about a half year now. Using a pH meter i have been targeting 5.2-5.4 for might lighter beers, and 5.4-5.5 for darker beers. I then also take data for boil pH, pre fermentation pH, and final beer pH. In these areas i have done some tweaking too. Often I will add some phosphoric acid through the boil to get it down closer to 5.1 pre fermentation. Before adjusting pH of sparge water & boil, I have had pre-fermentation pH as high as 5.4 (due to sparge water i think) which resulted in a final pH higher than desirable.

There doesn't seem to be as much guideline information out there about pH through the other stages of the beer. I have heard some general comments by Kai & others about a range for boil pH (5.2-5.4) [assisting with utilization etc] & final beer pH (4.2-4.6) [higher is dull, lower starts to get acidic].

However, I thought we could get some more thoughts and data out there.

1. Is anyone else out there experimenting with adjusting pH at stages other than mash?

2. Anyone have examples of final beer pH by style that have really hit the mark?
For instance I had an american wheat [mash 5.4, perferm 5.1] finish at 4.7 which I figured was high, but upon adjusting a sample with phosphoric down to 4.2/4.3 I preferred the 4.7. OTOH, I had a pale finish higher @ 4.6 & it seemed to improve dropping down the sample to 4.2.

3. What are people targeting for pre-fermentation pH?

4. Whats the best way to predict and hit a certain final beer pH?
The pH @ mash stage or preferment stage doesn't seem to be an indicator of where final beer pH will end up. Example here -- I had a helles finish @ 4.2 & a marzen finish @ 4.4 when both beers had a pre fermentation pH of 5.1 & used the same yeast (actually the marten was a repitch)


I'll try to keep inputing some more pH data to this thread as I brew if there seems to be interest. Others should feel welcome to do the same! Maybe we can get a larger data set on where people are enjoying their finishing beer pH & how to get there.

 

[Qhrumphf]

I don't have any answers for you, but while beer pH is something I've been aware of, not something I've ever actually bothered measuring, nor boil pH. I've checked pH of sour mashes before, but that's been about it. So....subscribed.

 

[ajdelange]

1. Is anyone else out there experimenting with adjusting pH at stages other than mash?

I do track it but don't believe I have ever had to make an adjustment in the kettle. If it is higher than I might like (i.e. around 5.3 - 5.4) I'll mumble but usually let it go.

2. Anyone have examples of final beer pH by style that have really hit the mark?

I do but not with me. I'll be home in a couple of weeks and if this thread is still going I'll dig it out then. In general final beer pH spans the range of let's say 4.2 - 4.7 with the ales tending to cluster at the lower end and the lagers higher. There are exceptions among ales that get close to 4 and sour beers will go into the 3's.

3. What are people targeting for pre-fermentation pH?

If I remember correctly the texts seem to like 5.0 - 5.2. I'm happy with anything in that range but often accept 5.3 or even higher without taking action.

4. Whats the best way to predict and hit a certain final beer pH?

The main factor in determining final beer pH is the yeast so I guess the answer is make life as easy for your yeast as you can. That means make sure they have enough numbers, are supplied with enough oxygen, FAN and micronutrients as they need and aren't asked to pull wort pH down to what they like from 5.7 or some such high value. If they have to overcome high wort alkalinity then they must put metabolic energy into secreting acid rather than doing what you really want them to do (ferment your beer).

The pH @ mash stage or preferment stage doesn't seem to be an indicator of where final beer pH will end up.

True except as discussed above. In general it seems to be true that if you hit mash pH then pH in other parts of the process tend to fall into plavce. Brewers do tune kettle pH however and the possibility exists that you can improve your beer by doing so. It's not something I have experimented with.