- Joined
- Dec 31, 2017
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So after I went down rabbit hole on my Hefeweizen recipe and realizing that ph has so many different effects and needs and should be at different ph at various stages of the process.
-What do you guys shoot for for ph during various rests of the mash.
-What ph is best during the sach period.
-Where should the boil be at.
-What should the ph be into the fermenter.
-What’s your goal for finished ph??
Also what do you prefer for rests during the mash and why??
-What do you guys shoot for for ph during various rests of the mash.
-What ph is best during the sach period.
-Where should the boil be at.
-What should the ph be into the fermenter.
-What’s your goal for finished ph??
Also what do you prefer for rests during the mash and why??