I've seen quite a few posts that mention mashing with a higher pH to offset yeasts that tend to produce lower final pHs. At first, it made sense, but the more I think about it, the more I... think about it. Do yeast lower a pH by a certain amount (in which case mash pH compensation should work), or do they lower it to the point that they prefer (in which case it wouldn't work)? It seems more "natural" that yeast would have a preferred pH environment, and would adjust the pH of that environment until they're happy with it.
I think it was @Miraculix that mentioned something similar in either a yeast thread or a recipe thread, but I can't find it at the moment, sorry. Maybe a kveik thread?
I'm thinking of not only kveik yeasts, but also a few weizen yeasts, like WLP300 and Mauri Weiss.
I think it was @Miraculix that mentioned something similar in either a yeast thread or a recipe thread, but I can't find it at the moment, sorry. Maybe a kveik thread?
I'm thinking of not only kveik yeasts, but also a few weizen yeasts, like WLP300 and Mauri Weiss.
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