All -
First time with a stuck mash for me... I have controlled for temp, sugar and yeast cells (nice healthy starter). So I checked the pH and I think that this is the issue. It is 3.47, and I am reading this is much too low (too acidic). So do I need to adjust the pH and then re-pitch new yeast? Does the acidity kill yeast, or just make it lazy? If I just adjust the pH, will the yeast then re-engage?
First time with a stuck mash for me... I have controlled for temp, sugar and yeast cells (nice healthy starter). So I checked the pH and I think that this is the issue. It is 3.47, and I am reading this is much too low (too acidic). So do I need to adjust the pH and then re-pitch new yeast? Does the acidity kill yeast, or just make it lazy? If I just adjust the pH, will the yeast then re-engage?