Tonedef131
Well-Known Member
I have had a couple of beers recently that seem a little sharp on the back of your tongue. I am wondering if they are too acidic so I checked the pH and they were both around 3.5. I haven't calibrated that in a month or more but I also tested my tap water and star san and they were both pretty close, so I would say it is within a point or two of accuracy. I know that most finished beers are around 3.7-4.1, and that if it gets too high they can taste sort of drab, but what happens to the beer if the pH gets too low?
I also tested a hefe I have on tap and it was right at 4. And so you don't have to ask, I brew with RO water treated with burton salts and 5.2 stabilizer. Also one of the ones I tested just finished primary fermentation so it could very likely just be far too young, and that is what I am tasting.
I also tested a hefe I have on tap and it was right at 4. And so you don't have to ask, I brew with RO water treated with burton salts and 5.2 stabilizer. Also one of the ones I tested just finished primary fermentation so it could very likely just be far too young, and that is what I am tasting.