What's the ideal starting PH for a wort ?

[andy-10]

Does the wort become more acidic as it ferments ?

Should I measure and adjust it with precipitated chalk or citric acid as it ferments ?

What should the PH be after, say, 1 week ?

(it's for an 8% ale.)

 

[marubozo]

pH is something you typically check on during the mashing process, not during fermentation. Your pH will naturally go down during fermentation due to the compounds being created in the process, but that is to be expected and not to be adjusted. Most people will never, ever, bother to check pH once fermentation is started as it really isn't anything to be concerned with.

I think one of the only cases where someone may want to do that is with some sour beers, but I'm not even sure much of an issue for that.

I'm sure you could really take your brewing to a new scientific level and see what adjusting the pH does to the flavor of a beer after fermentation, but most of the time, and for all intents and purposes, as long as your mash is pretty much on target the beer will turn out pretty much as expected.