jackbflyin
Active Member
I brewed a lager- with 15 minutes left in the boil I had a pH of 5.25. Then added a 2 lbs. 6 oz. container of Brewers Best Apple Fruit Kicker which lowered pH to 4.15 by the time it was in the fermenter. Such a big drop. Any ideas as to why the Apple extract was so acidic? Is this normal?