mash ph to low?

[bailey mountain brewer]

i have a conical so i just open the valve and out it goes. beer enzyme as in a yeast nutrient? i happen to have some dextrose and yeast nutrient on hand. astringency wrong word, acrid i suppose better word. i used white labs wlp002 english ale.

 

[cire]

No, not a nutrient, but an enzyme that will convert those complex sugars to fermentable ones. This is the sort of thing I mean, but what and where in the USA I don't know.

WLP002 is a really splendid yeast in this circumstance. It is robust and flocculates well when done. I'd certainly feed it some dextrose to see how it responds while deciding your next step.

 

[bailey mountain brewer]

I see, ok I dont have that on hand but I will feed it and see if I can't grab some from my lhbs in the meantime. Thanks again

 

[cire]

Good luck. You've time on your side as that beer will need several months to reach its best.

Acridity is not something I'd expect in a stout or porter unless the liquor was high in sulfate. In any case it's still very young and even though fermentation has slowed significantly, a lot of cleaning up that will be done by the yeast.

 

[bailey mountain brewer]

Ok, great. Thanks again for your input. I'm gonna drop sediment out and add the dextrose tonight then let it ride for a while. I have a sample port on my fermenter so I taste occasionally to see how its progressing. I'm not the best at flavor descriptions... something I need to work on.

 

[cire]

Never mind the descriptors, work on the brewing that you need just one word, ecstasy.