Morrey
Well-Known Member
Kettle souring went nicely in the Gose with 3.22 going into the boil. 7 gallons was my pre-boil volume and 5.75G was my post boil volume going into the fermenter.
A small amount of hops were added into the boil as well as sea salt and cracked coriander. Since I boiled off 1.25 gallons, I naturally assumed my ph would lower slightly since my acidic wort was more concentrated at 5.75G than when it started at 7G.
To my surprise, the post boil ph actually rose and is now at 3.25. Was the ph change due to the additions I made?
A small amount of hops were added into the boil as well as sea salt and cracked coriander. Since I boiled off 1.25 gallons, I naturally assumed my ph would lower slightly since my acidic wort was more concentrated at 5.75G than when it started at 7G.
To my surprise, the post boil ph actually rose and is now at 3.25. Was the ph change due to the additions I made?