I just pitched 30 liters of Wyeast 2565 onto 15 bbl of 1.043 gravity 3.5 ph wort. My thought is that ph is quite low and the extra yeast would be necessary. Does anyone have experience or know of a resource that sights saccromyces fermentation characteristics in a low ph (3.5 or so) range?
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Fermenting Kettle Soured Ale: is there a PH that is too low for saccromyces?
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Michael Tonsmeire covers this in his book American Sour Beers:
American Sour Beers details the wide array of processes and ingredients in sour beer production, with actionable advice for each stage of the brewing process.
He also has an excellent blog:
Both of these touch on this in tangent to their main topic, which may also interest you:
Farmhouse Ales defines Saison and Biere de Garde beer styles in modern and historical terms while guiding you in making credible and enjoyable reproductions.
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I have Mikes book and follow his blog closely. I had a successful ferment with the above procedure. I wasn't seeing any specifics for yeast ph preference in the Berliner section of his book. Can you recall a certain section of the book that addresses my question? Maybe I answered it already since the beer happened but I am also wondering about viability of this yeast and if it can be re-pitched to another beer or if the low ph would really piss it off.
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I pitch Chico at pH 3.48 in a 12P wort. With sufficient oxygen and cell counts (very high), it finishes quickly and cleanly.
I have yet to repitch off of a Berliner, and probably wouldn't recommend it for the same reasons that I probably wouldn't repitch off of a DIPA: too much yeast stress.
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