Announcement

Collapse
No announcement yet.

Final beer ph drop

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Final beer ph drop

    Hello big Brewers!

    We brew a belgian wit fermented with WB-06 yeast.


    -OG 15.5P producing a 7% abv
    -IBU 13 at 60min
    -Orange zest and coriander at Whirlpool (steep 15min at 80C)
    -wort PH 5.15
    -RO water adjusted for about 40ppm Calcium
    -Fermentation 12days
    -We use 12% unmalted hard wheat
    -mash ph 5.67 (treated with acid) | 3.1Lt/kg

    RESTS
    37C 20min (crushing grains)
    42C 10min
    66C 60min
    72C 15min
    78C 1min

    In this batch we used 50g/hl fresh yeast.

    -Pasteurized the wort line for 25min at 85C
    -FV was cleaned with a cold caustic 2% 30min, acid 2% 30min and peracetic acid 1% 40min.

    Average pace was 2 Plato/day and finished with 4.26ph
    Lagering time was about 15 days in -1C.

    After the bottling we placed some bottles in our warm room and we had stable ph for a month.

    After that time the ph is getting close to 4.00. Taste is good yet, less sweet for sure and more tart.

    I have some questions.

    1. Possible contamination?
    2. How can I check the wort or the beer in the fermenter for bugs? (TK3100 White Labs HLP Test Kit?)
    3. What kind of bug would it be? (I've seen other brewers have similar issues with wheat beers, why?)
    4. Autolysis would raise the ph, right?
    5. Why our IPA or Stout didn't had the same issues?(we use US-05)
    6. Am I missing something?
    7. How to be friends with the boss again ?
Working...
X