too much DAP?

[martello_n]

I brewed a Belgian Single this past weekend and hit my target pH of 5.3; after the boil I took another pH reading and it read 5.76. After trying to figure out how that was possible, I found that diammonium phosphate can raise the pH if used in large quantities. I used 1 tsp per gal in my 3.5 gallon batch. Looking at some articles now, the 1tsp per gal is for wine and cider making and 1/2 tsp per 5 gallons for beer is recommended. Will the amount of nutrient I used effect the final product? In hind sight, i should have done a little more research on DAP, but going off of the bag instructions, I thought it would be fine.

 

[hilljack13]

I did the same thing a few weeks ago. I read somewhere that the mash pH is what matters and that as yeast go through the nutrients the pH will naturally go back down.

 

[G_robertus]

That is a lot of nutrient. Usually you don't need that much as wort contains a lot of nitrogen by itself. Excess nitrogen can cause off flavours as well. Some strains, or stressed cultures, require more nitrogen and benefit from extra nutrients. In Belgian styles you generally want less nitrogen for the flavour profile anyway.

See how it comes out and take it as a learning experience for the next time. You will most likely end up with beer anyway.

 

[martello_n]

That is a lot of nutrient. Usually you don't need that much as wort contains a lot of nitrogen by itself. Excess nitrogen can cause off flavours as well. Some strains, or stressed cultures, require more nitrogen and benefit from extra nutrients. In Belgian style you generally want less nitrogen for the flavour profile anyway.

See how it comes out and take it as a learning experience for the next time. You will most likely end up with beer anyway.

Yeah. That’s all I can do at this point. Next time I’m definitely going to just omit the DAP. Fermentation started almost immediately after brewing. Probably 3.5hrs post pitch; I noticed activity in the blow off. It’s been a healthy fermentation from what I can tell so far. Has had good activity in the blow off, steady but not overly aggressive. I used WLP510; been holding it between 67-69°. Hopefully the controlled environment made the yeast happy and it didn’t stress and convert anything into off flavors. Just a waiting game now.