I recently acquired a pH meter and I've been measuring the pH of everything. Several recent beers with a mash pH of 5.4 had a finished beer pH of around 4.5. But a Belgian strong ale with a mash pH of 5.55, with 1# of D90 and 1# of D45 candi syrups added post boil, finished with a beer pH of 3.94. Can I blame the candi syrup for the low beer pH?
BTW, I have a Milwaukee meter. I calibrate before every measurement. I take all measurements at room temperature. I normally brew with RO water and add salts/acid as necessary. But the brew in question used untested well water with 5.0 pH and ~100 ppm TDS.
Just trying to get a better handle on pH. Thanks.
BTW, I have a Milwaukee meter. I calibrate before every measurement. I take all measurements at room temperature. I normally brew with RO water and add salts/acid as necessary. But the brew in question used untested well water with 5.0 pH and ~100 ppm TDS.
Just trying to get a better handle on pH. Thanks.
