Hello all,
New to the forum. Quick question about lacto infection. Is it right to assume that if a beer were sour due to a lactobacillus infection, there would be a decrease in pH? Also, wouldn't a beer that is tart need to be below 4.0 pH to be perceived that way? My issue is that beers that seem to be ok pH wise, from mash to finish seem tart. Room temp samples could be like 5.7 mash, 5.4 cast out and 4.3 finish and still tart. According to fresh calibration solutions my meter is on. Is it my pallet? Others seem to taste it but not until I mention it but its definitely there. Any one else had this issue?
New to the forum. Quick question about lacto infection. Is it right to assume that if a beer were sour due to a lactobacillus infection, there would be a decrease in pH? Also, wouldn't a beer that is tart need to be below 4.0 pH to be perceived that way? My issue is that beers that seem to be ok pH wise, from mash to finish seem tart. Room temp samples could be like 5.7 mash, 5.4 cast out and 4.3 finish and still tart. According to fresh calibration solutions my meter is on. Is it my pallet? Others seem to taste it but not until I mention it but its definitely there. Any one else had this issue?
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