I just brewed a hefeweizen tonight and found a weird shift in pH I was hoping somebody could help rationalize.
I usually aim for a post boil pH of 5.2-5.3 and experience a small pH drop during my boil. I often add a small amount of calcium chloride or a few drops of lactic acid to aid this drop.
This particular brew I measured a pre-boil pH of 5.39. I added 1g of calc chloride and boiled for an hour. Upon testing my final pH (taken from the hydrometer) I noticed an increase in pH of 0.13 up to 5.52.
Can anybody explain what happened here? Could the trub in the sample be impacting pH? Could something on my submersible copper chiller be acting as a base?
Help!
I usually aim for a post boil pH of 5.2-5.3 and experience a small pH drop during my boil. I often add a small amount of calcium chloride or a few drops of lactic acid to aid this drop.
This particular brew I measured a pre-boil pH of 5.39. I added 1g of calc chloride and boiled for an hour. Upon testing my final pH (taken from the hydrometer) I noticed an increase in pH of 0.13 up to 5.52.
Can anybody explain what happened here? Could the trub in the sample be impacting pH? Could something on my submersible copper chiller be acting as a base?
Help!