K
Kokif
Guest
Greetings!
I've been having some trouble when brewing Weissbier. Been cooking up 20 L batches of weissbier with a pH after boiling of around 5.2.
Pitching one 11.5 g pack of Fermentis WB-06 at 16°C, oxygenating for 2 minutes at 4L/min and fermenting at 20°C.
Unfortunately, I end up with a pH after fermentation of below 3.8. There are no signs of bacterial or wild yeast contamination.
What could be the reason for this unusually large pH drop and how could I control it?
Thanks to all in advance
I've been having some trouble when brewing Weissbier. Been cooking up 20 L batches of weissbier with a pH after boiling of around 5.2.
Pitching one 11.5 g pack of Fermentis WB-06 at 16°C, oxygenating for 2 minutes at 4L/min and fermenting at 20°C.
Unfortunately, I end up with a pH after fermentation of below 3.8. There are no signs of bacterial or wild yeast contamination.
What could be the reason for this unusually large pH drop and how could I control it?
Thanks to all in advance