Hey there,
We're going to do our first kettle sour this summer (a traditional Berliner weisse), and we're trying to better understand how a saccharomyces cerivisiae fermentation will affect the pH of our kettle soured wort over the course of fermentation. We're going to shoot for a post-souring pH of 3.0 (we plan to blend the soured batch with a non-soured batch to hit a target overall pH of around 3.6). Our typical s.c. fermentations yield a finished beer pH between 4.2 - 4.4, depending on the beer and the strain. In any case, should we expect the pH of the kettle soured beer to finish within our typical s.c. fermentation range (i.e., 4.2 - 4.4), or will the kettle soured beer exhibit some other pH change during fermentation? Alternatively, should we not expect the pH to change much at all as a result of the s.c. fermentation?
Thanks in advance,
Matt
We're going to do our first kettle sour this summer (a traditional Berliner weisse), and we're trying to better understand how a saccharomyces cerivisiae fermentation will affect the pH of our kettle soured wort over the course of fermentation. We're going to shoot for a post-souring pH of 3.0 (we plan to blend the soured batch with a non-soured batch to hit a target overall pH of around 3.6). Our typical s.c. fermentations yield a finished beer pH between 4.2 - 4.4, depending on the beer and the strain. In any case, should we expect the pH of the kettle soured beer to finish within our typical s.c. fermentation range (i.e., 4.2 - 4.4), or will the kettle soured beer exhibit some other pH change during fermentation? Alternatively, should we not expect the pH to change much at all as a result of the s.c. fermentation?
Thanks in advance,
Matt
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