pH of finished un-carbed beer

[UltraHighABV]

Does anyone know what the ballpark pH range should be for finished, uncarbonated beer? Beer that is done fermenting and about to be kegged?

I did some searching but couldn't locate anything concrete

Thanks!

 

[mongoose33]

https://www.google.com/search?q=pH+....69i57j69i60.567j0j7&sourceid=chrome&ie=UTF-8

That's a Google search using the terms from your subject line: "pH of finished un-carbed beer"

 

[UltraHighABV]

Thanks, I have already tried that and wasn't able to come up with the information I'm looking for, which is why I posted the question.

can anyone provide the pH range for fermented beer that hasn't been carbonated yet?

 

[BrewerBrad82]

From the BYO article in the google link above:

"The yeast strain chosen can affect the final beer pH. Most lager beers finish at 4.2–4.6, with some ales ending as low as 3.8."

 

[UltraHighABV]

thanks not sure how i missed that....

anyway, i brewed a dopplebock 2 weeks ago; its done fermenting and when I checked the FG i tasted it and got this flavor i can only describe as somewhat astringent, which remained on my tounge for 5 minutes after drinking, it stopped short of 'tingling' my tounge but it was close;

i was almost sure the beer was to acidic as i didnt have a ph meter when i made this one and just tossed in some acid into the mash

i just measured the ph and its 4.33 so im not sure what this taste is, any ideas?