We have been monitoring our pH during fermentation a little more closely. It drops nicely to a pH of 4.03 once attenuated but the starts to creep up to 4.19 to 4.23 over the next 4 days. Wort to the fermenter is around 5.3.
Question what do you think is going on, why is it creeping back up?
And yes we do crop the yeast off the beer, so autolysis is not the answer.
Question what do you think is going on, why is it creeping back up?
And yes we do crop the yeast off the beer, so autolysis is not the answer.
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